Cooking with Herbs & Spices

Cooking with Herbs & Spices

by Craig Claiborne

NOOK Book(eBook)

$7.25

Available on Compatible NOOK Devices and the free NOOK Apps.
WANT A NOOK?  Explore Now
LEND ME® See Details

Product Details

BN ID: 2940014624770
Publisher: askmar publishing
Publication date: 06/22/2012
Sold by: Barnes & Noble
Format: NOOK Book
File size: 5 MB

About the Author

Craig Claiborne was one of the three best-known food writers in America during the 1960s, 1970s and 1980s during his tenure at the New York Times, the others being Julia Child and James Beard. He legitimized the field of restaurant criticism by maintaining a discreet, anonymous profile in visiting a restaurant and paying his own check. He would evaluate the restaurant’s food, ambience, and service, giving a rating between zero and four stars. Previously, it was common for reviewers to be paid by the very restaurants they were critiquing. Claiborne's ample knowledge of gastronomy commanded respect by restaurateurs who used his reviews to improve themselves.

He popularized the cuisines of China, Vietnamese, Indian, Brazilian, and a dozen more by having experts raised in the particular traditions to come to his house and cook where he would take meticulous notes, than write about them in the New York Times.

His first and most popular book, The New York Times Cookbook of 1961, sold over three million copies and was eventually translated into seventeen languages. He co-wrote (with Virginia Lee) the first American cookbook of genuine Chinese cuisine, The Chinese Cookbook, published in 1972, as well as twenty other cookbooks, including Craig Claiborne’s Memorable Meals and Craig Claiborne’s Southern Cooking.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews