Craig Claiborne has earned a reputation as the great educator of the American palate. In this classically elegant and profusely illustrated book of recipes and techniques, he imparts the kind of culinary knowledge that is essential to making any dish -- from a humble boiled egg to the most ambitious of souffles -- but that most cooks only acquire through years of trial and error.

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Recommended by

Maureen Mills

Director, Network London PR

They first published this comprehensive tome in 1961, but my edition is from 1981 – it has provided me with that fundamental assurance of tried-and-tested classic dishes, both international and North American, that made Craig Claiborne’s efforts truly timeless. I know that subsequent editions of the book have been updated and many recipes have been added, but my copy represents a moment in time for me.