Great Recipes from the New York Times
This deliciously '70s cookbook collects together a comprehensive and diverse set of more than 400 recipes from some of America's best chefs of the period.
Featuring recipes for a wide range of dishes from chestnut soup and chicken cherubini to James Beard's roast loin of pork and figs flambé.
Hard cover with color photographs throughout.
Condition: Excellent for its age, with minor tears on the dust jacket.
Measures ~6.5"x10". 331 pages.