THE NEW YORK TIMES HERITAGE COOK BOOK by Jean Hewitt
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THE NEW YORK TIMES HERITAGE COOK BOOK

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KIRKUS REVIEW

For those who have vaguely wondered now and then just why the New York Times cookbooks are so generally satisfying, this latest -- an energetic compilation of recipes from America's many cultures (attempted so many times with indifferent success by others) -- points up the familiar and reassuring Times' methods. There are those sensibly numbered ""steps"" which allow for simultaneous processing without rush; a multitude of recipes (in clean type) devoid of extraneous chatter; and ingredients generally available (suppliers are given otherwise) with a welcome paucity of fussy herbs. This time the dishes are arranged by region (although the author admits that boundaries are controversial) and each section covers appetizers, sea food, meats, main dishes and vegetables, breads, desserts, and miscellaneous specialties like relishes, candies, sauces, etc. Explicit, reliable -- a staple.

Pub Date: Oct. 16th, 1972
Publisher: Putnam