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Raymond Sokolov

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.

Edition: 1973.

Condition: Excellent for its age, with minor tears on the dust jacket.

Measures ~6.5"x10". 331 pages.