...it is true that world travel on a scale unsurpassed in history is making the American palate more sophisticated. It is hoped that the major audience for this volume will be those who are willing to pamper the palates of themselves as well and their friends... (from the Preface)  

{HISTORY}

In 1961, Craig Claiborne, the Food Editor for the New York Times, published a 700+ page cookbook that finally made sense for those kitchen adventurers overcome by wanderlust and the travel bug. What Julia Child's cookbook, Mastering the Art of French Cooking, did to alleviate the anxieties and intimidation of American home cooks when it came to preparing authentic French food, Craig's cookbook did for the jet-setters. With diverse recipes culled from over 10,000 featured dishes published in the pages of the New York Times, this collection of food highlights culinary diversity, curiosity and adventure. 

As domestic and international travel started to bloom in the 1960's, more and more people were interested in cooking exotic fare from places they has visited or someday wished to see. Craig prepared this cookbook with them in mind. Full of interesting recipes from over 20 countries, along with elegant American fare, he produced a book that frowned upon convenience foods and championed fresh ingredients and unique flavors. Like Julia, he also provided illustrated step by step instructions and expert techniques to ensure consistent success and accurate results. Covering a variety of dishes from France, Greece, Germany, Indonesia, Hungary, Italy, Asia, Scandinavia , Spain, Scotland, the Caribbean and the Middle East, this is a classic cooking bible for the world traveler who wishes to create memorable meals at home that speak of other cultures abroad. 

An instant bestseller, this cookbook has sold millions of copies and still remains a beloved kitchen staple by cooks everywhere. By incorporating fresh herbs and spices, wine and liqueurs, this cookbook creates fascinating dishes that are interesting, delicious and inviting and sets the stage for stories about where certain recipes come from or fun facts surrounding certain ingredients.

This cookbook was the 27th printing of the original 1961 edition, which was published in 1981. It bears a printing mistake, a rare occurrence among cookbooks, in that 32 pages in the desserts chapter were printed upside down and in reverse order (pages 564-596). It's a nice bit of symbolism, reminding us all that not everything has to be perfect in order to be successful - cooking included:) 

{SPECIAL FEATURES}

- 1981 edition, 27th printing

- Rare Edition

- 717 pages

- Features over 1,500 recipes

 - Contains a 32 page publishing snafu with upside pages and reverse order

- Contains original dust jacket

- Interesting recipes include: Tropical Tea Punch, Crepes Alaska, Concord Grape Butter, Stuffed Cucumbers with Green Mayonnaise, Tangerine Sweet Potato Casserole, Italian Seafood Stew, Hallacas, Beef Sukiyaki, Hungarian Cheese, Islander Chicken, Chupe, Mexican-Style Cauliflower and so many more! 

{CONDITION}

In lovely vintage condition. The dust jacket bears some chippy spots along the top edge. The interior pages are clean and bright and the spine is tight. No cooking spots or stains. Light foxing and some mild discoloration on the paper edges. A few pages have folded corners.

{SIZE}

Measures 6.5" inches (width) x 9.5" inches (length) x 2" inches (thickness) and weighs in at a hefty 4lbs!

{TRY AND SEE}

Here in the Vintage Kitchen, we are HUGE fans of Craig's recipes because he often seeks out simple dishes that have been prepared in unique ways, adding all sorts of variety and interest to every day foods. We love his style of cooking so much that we've even blogged about a few!  Find those here.