Michael Field

Cambodia, C’est Moi

War and Hope: The Case for Cambodia

by Prince Norodom Sihanouk, translated by Mary Feeney

October 23, 1980 issue

Please Pass the Parmesan

Italian Food

by Elizabeth David

Great Italian Cooking

by Luigi Carnacina, translated and edited by Michael Sanino

The Complete Book of Pasta

by Jack Denton Scott, photographs by Samuel Chamberlain, drawings by Melvin Klapholz

December 19, 1968 issue

The Yellow Peril

The Fine Art of Chinese Cooking

by Lee Su Jan

How to Cook and Eat in Chinese

by Buwei Yang Chao

Joyce Chen Cookbook

by Joyce Chen

Court Dishes of China The Cuisine of the Ch'ing Dynasty

by Su Chung

Food for the Emperor

by John D. Keys

The Thousand Recipe Chinese Cookbook

by Gloria Bley Miller

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December 7, 1967 issue

Chock Full of Nuts

The American Heritage Cookbook

by the Editors of American Heritage

Harvest of American Cooking

by Mary Margaret McBride

Helen Brown's West Coast Cook Book

The Chamberlain Sampler of American Cooking

by Narcisse Chamberlain and Narcissa G. Chamberlain

April 14, 1966 issue

The French Way

Mastering the Art of French Cooking

by Simone Beck and Louisette Bertholle and Julia Child

La Cuisine de France

by Mapie, the Countess de Toulouse-Lautrec, edited and translated by Charlotte Turgeon

French Provincial Cooking

by Elizabeth David, Introduction and notes by Narcissa G. Chamberlain

November 25, 1965 issue

Table d’Hote

The Delectable Past

by Esther B. Aresty

The Vogue Book of Menus

by Jessica Daves and Tatiana McKenna. and the Editors of Vogue

The Chamberlain Calendar of French Menus

by Narcisse, Narcissa G. and Samuel Chamberlain

Gourmet's Menu Cookbook

March 11, 1965 issue

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