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from the publisher
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.
Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
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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.
Adjunct Professor in International Affairs
This cookbook is one of two books I used when I was first married and in graduate school when I was learning to cook. Claiborne provided good instructions. The recipes had an international flair, yet were not too complex for a beginner.
Host/producer of cookbook podcast Cookery by the Book
Claiborne understood that American food traditions especially those in New York City were heavily influenced by ethnic cooking. This is co-authored by Pierre Franey.
Cook and food writer
Everyone in New York’s favourite in the 70’s and 80’s.
Author
Claiborne still kills it.
Academic, food activist and author
Consultant and writer
Publisher of Appetite
Writer and broadcaster
Koya Bar Head Chef
Food historian
Food scientist
Author
Chef
Honorary curator of the culinary collection at the Schlesinger Library
Author and food historian
Consultant and writer
Professor of American History and author
Food columnist of LA Times
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