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The Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks : Based on the New New York Times Cookbook - Hardcover
Introduces more than one thousand recipes from the master chef's cooking columns in The New York Times, presenting a delectable array of regional American specialties, authentic ethnic dishes from around the world, and other exotic foods. 25,000 first printing.
"synopsis" may belong to another edition of this title.
About the Author:
Craig Claiborne was born in Sunflower, Mississippi, and has lived for many years in East Hampton, New York.
From the Inside Flap:
st of Craig Claiborne is the very best, indeed.
From the master chef who first brought the flavors of the world home to the American table comes the signature collection sure to surprise and delight every kind of palate. With 1,000 delicious recipes covering everything from regional and ethnic dishes to haute cuisine, Craig Claiborne's magnum opus is an essential cookbook for every kitchen.
As food editor of The New York Times from the late fifties to the late eighties, Craig Claiborne has shared his passion for food with readers through his columns and more than twenty cookbooks. For this new collection, Claiborne's longtime editor, Joan Whitman, has selected the best recipes from Craig Claiborne's The New New York Times Cookbook (co-authored with Pierre Franey) and three other classic cookbooks, Cooking with Craig Claiborne and Pierre Franey, Craig Claiborne's Southern Cooking, and Craig Claiborne's Gourmet Diet.
Among the dis
From the master chef who first brought the flavors of the world home to the American table comes the signature collection sure to surprise and delight every kind of palate. With 1,000 delicious recipes covering everything from regional and ethnic dishes to haute cuisine, Craig Claiborne's magnum opus is an essential cookbook for every kitchen.
As food editor of The New York Times from the late fifties to the late eighties, Craig Claiborne has shared his passion for food with readers through his columns and more than twenty cookbooks. For this new collection, Claiborne's longtime editor, Joan Whitman, has selected the best recipes from Craig Claiborne's The New New York Times Cookbook (co-authored with Pierre Franey) and three other classic cookbooks, Cooking with Craig Claiborne and Pierre Franey, Craig Claiborne's Southern Cooking, and Craig Claiborne's Gourmet Diet.
Among the dis
"About this title" may belong to another edition of this title.
- PublisherTimes Books
- Publication date1999
- ISBN 10 0812930894
- ISBN 13 9780812930894
- BindingHardcover
- Edition number1
- Number of pages936
- IllustratorLam Ed
- Rating
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