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Craig Claiborne's Kitchen Primer
     

Craig Claiborne's Kitchen Primer

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by Craig Claiborne
 

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The purpose of this small volume is to provide an intimate knowledge of how to get from here to there in the kitchen, making cooking all the more worthwhile. It enables the beginning cook to feel at home, relaxed and confident in the kitchen. In this compact, easy-to-follow cookbook, the celebrated former food editor of The New York Times gathers together just the

Overview

The purpose of this small volume is to provide an intimate knowledge of how to get from here to there in the kitchen, making cooking all the more worthwhile. It enables the beginning cook to feel at home, relaxed and confident in the kitchen. In this compact, easy-to-follow cookbook, the celebrated former food editor of The New York Times gathers together just the kind of starting from scratch information and recipes he himself would have welcomed when he first put a saucepan on the stove and started on the road to becoming a superb cook.

The book begins with a careful selection of essential equipment and a few choice additions—all explicitly shown, item by item—and explains fundamental techniques, including:

• How to shell a shrimp, peel a peach or chop an onion
• Creating delicious soups and sauces
• Preparing steaks and seafood
• Making the tastiest baked, whipped or boiled potatoes

Craig teaches a simple method, than puts it to work in a variety of dishes. From easy yet delicious meat loaf to a glorious soufflé, he shares his own best-loved recipes, including:

• Chicken soup or broth
• Standing rib roast
• Corn on the cob
• Chocolate cream pie

The result is a book to cheer and inspire the beginner—to learn from, to cook from, to keep always available and refer to again and again.

With this classically elegant and profusely illustrated book of recipes and techniques, he guides us through every step of many splendid meals and imparts the kind of culinary knowledge most cooks only acquire through years of trial and error. That he accomplishes this with both the thoroughness and charm of a great teacher, make this book an invaluable aid for both the novice and experienced chef.

New to the 2012 Edition

Electronic books have no page numbers, instead the general index has hypertext links for each entry. Color photographs have replaced the original black and white illustrations.

Editorial Reviews

Amazon, July 2011
It is the only book I know that tells you how to boil an egg and the perfect way to make rice among many other very basic things. It is a no-nonsense, basic cookbook that should be in every kitchen.
Amazon, June 2011
If you somehow were unfortunate enough to have lived your entire life under a rock and someone threw you into a western styled kitchen, then this book would be the only thing that you need. This book is both for beginners, and for those who have an enlightened understanding of the delicate nature of food. It covers the bare science and playful nuance of food. All of the illustrations of tools were incredibly helpful for getting you situated. By starting with even the most basic dishes . . .

Product Details

BN ID:
2940015552959
Publisher:
askmar publishing
Publication date:
10/03/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
270
File size:
5 MB

Meet the Author

CRAIG CLAIBORNE was born September 4, 1920 in Sunflower, Mississippi, and grew up in Indianola. He attended Mississippi State and was graduated with a degree in journalism from the University of Missouri.

For several years he worked in public relations in Chicago, then served in the Navy during the Korean War. Following his discharge, he enrolled in the Swiss Hotelkeepers’ Association School in Lausanne from which he graduated eighth in a class of sixty. Upon returning to the United States he worked for Gourmet magazine and for a public relations firm specializing in food accounts until 1957, when he was hired as Food Editor of The New York Times. In that position he became a nationwide authority on food; appearing frequently in magazines and on television.

He 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. 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.

Craig lived most of his adult life in Manhattan and East Hampton, Long Island. He was known for his elaborate New Year’s Eve and birthday parties, as well as his Fourth of July picnics. He died of a heart attack on January 22, 2000.

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