New York Times Cook Book, Harper & Row Publishing, 1961, unstated first edition/first printing, 717 pages.

Craig Claiborne was the long time food editor and restaurant critic for the New York Times. The cookbook has nearly 1500 selected recipes that were first published in the Times, fully indexed by both recipe name and food type so you can easily find a recipe that matches the ingredients in your cupboard. The book has no writing or tears and the binding is crisp and tight. It does have a bit of water stain waviness to the very bottom edge of the pages at the back half of the book. The pages aren't struck together and it's barely noticeable. Otherwise the book is in very good to excellent condition. The dust jacket has a little typical edge wear.