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Since it was first published in 1961, "The New York Times Cook Book" has become a standard work for gourmet home cooks. All the nearly 1,500 recipes have been reviewed, revised, and updated, and approximately 40 percent have been replaced for this edition. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, this revised edition is a superb new cookbook to give, to own, and to use for years to come.