The New York Times Menu Cook Book

First published in 1961, 'The New York Times Cook Book' is a classic cookbook that has sold nearly three million copies.

It includes a wide range of recipes using fresh herbs, food processor techniques, and dishes from twenty countries.

The book covers sauces, salad dressings, relishes, preserves, and numerous desserts.

The recipes are clearly presented and suitable for family meals as well as formal dinner parties.