This is the New York Times Cookbook, published in 1961. It is written by Craig Claiborne, who was a food writer and restaurant critic for the New York Times. My mother-in-law found this copy for me. I have to confess that I have not used it much myself – it is in such good condition that I have kept it safe on the shelf.
Skimming through reviews online, the word on the street is that it was THE cookbook, the bible for preparing elegant and sophisticated food at home.
It contains over 1,500 recipes covering all courses, main ingredients, and American and international cuisine.
It also contains detailed how-tos on preparation and technique, as well as separate chapters on wine, beverages, and spices.
There are some 4-color spreads highlighting some of the elaborate dishes and settings, and many black and white photo sections showing step-by step preparations.
This recipe caught my eye, a very fancy take on a grilled cheese sandwich.
And for other tasty sandwich ideas perhaps you will consider trying this Detective Burger, or Uncle Bob’s Peanut Butter Sandwich with Texas Sweets?
Mozzarella In Carozza
- This recipe is from the 1961 NY Times Cookbook. The ingredients and directions are listed below exactly as they appear in the cookbook.
8 slices white bread
4 slices mozzarella cheese, 1/4 inch thick
2 eggs, lightly beaten
4 lemon slices
- Remove the crust from the bread and cut off the tips of the corners.
- Flour the cheese lightly and place each slice of cheese between two slices of bread.
- Pour enough olive oil in a skillet to make a depth of one inch. Heat until hot but not smoking.
- Dip the sandwiches in the lightly beaten eggs and fry in the hot oil, turning once, until the bread turns pale gold and the cheese starts to ooze out. Pour hot anchovy sauce over the sandwiches and garnish each with a lemon slice.
About 3/4 cup
1/2 cup olive oil (may be half butter)
8 cloves garlic, chopped
2 two-ounce cans flat anchovies, undrained
3 tablespoons chopped parsley
- Heat the oil in a skillet and add the garlic. Add the anchovies to the oil and cook, stirring, until the garlic is lightly browned and the anchovies have disintegrated.