New Purchases - NYT & Cooking School

The New York Times International Cookbook, published in 1971. Follow up to the New York Times Cookbook by Craig Claiborne, this book features recipes from around the world. Besides the United States (?) , 44 other countries are represented from Armenia to Turkey.

Cooking Essentials - Cooking Club of America, published in 1997.  The first 70 pages concentrate on detailed information for the pantry, equipment and techniques - with LOTS of pictures and tips. The second half of the book has a few master recipes with step-by-step photos and the last chapter consists of a recipe repertoire with a few recipes for the usual cookbook categories: eggs. soups, pasta, casseroles, roasts, veggies and desserts.