A warm, hearty throwback to the culinary roots we all crave—this 1972 edition of The New York Times Bread and Soup Cookbook by Yvonne Young Tarr is both a collector’s gem and a working kitchen companion. Featuring over 500 recipes gathered from around the world and across time, Tarr champions the “honest loaf” and the “basic soup” in a celebration of nourishment, tradition, and simplicity.
This hardcover first edition comes in its original dust jacket with protective vinyl cover. Pages are clean and tight; some minor foxing to outer page edges and light shelf wear at the spine ends, consistent with age. Includes charming retro illustrations, regional specialties, and recipes adapted from famous restaurants and family kitchens alike.
Whether you’re in it for the homestyle nostalgia or the deep bench of tried-and-true recipes, this book is a classic. Perfect gift for vintage cookbook collectors or anyone looking to bring back the lost art of baking and broth-making.
Condition: Very good vintage. Tight binding, no writing or tears inside. Dust jacket preserved in a clear vinyl sleeve. Some very minor shelf wear to the bottom edge and foxing to page block edges (see photos)
📖 Published by Quadrangle / The New York Times Book Co.
📆 Copyright 1972
📚 Hardcover with jacket + vinyl sleeve
🍲 500+ recipes including Italian, French, Asian, and American regional classics