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The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing avocado white and blue prize-winner isit 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