The New York Times Cook Book, Craig Claiborne, 1961 archeology and this Da Capo edition

and this Da Capo edition made his imagery newly accessible to the generation that encountered it in the 1960s and 70s

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🌊 The Radio Boys' First Wireless — Alan Chapman (1922)

The text spans Martial’s fourteen books of epigrams and was issued by the University of Oklahoma Press as a 1967 reprint of the earlier Ginn and Company edition

or any styled shelf that values both beauty and intellectual weight

The New York Times Cook Book, Craig Claiborne, 1961 archeology and this Da Capo editionWho wrote it: The New York Times Cook Book is the classic 1961 edition by Craig Claiborne, the paper's celebrated food editor, published by Harper & Row. What it's about: With around fifteen hundred recipes spanning American and international cooking, this is one of the foundational cookbooks of the postwar kitchen and a workhorse reference that still earns its place on the shelf. Special features: The book is bound in blue cloth with a handsome gilt