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Craig Claiborne's Kitchen Primer
     

Craig Claiborne's Kitchen Primer

5.0 1
by Craig Claiborne
 
As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, 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

Overview

As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, 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.

Claiborne tells us what tools and utensils make a kitchen well stocked; how to shell a shrimp or peel a peach; the whats and whys of soups and sauces, steaks and seafood, potatoes baked, whipped, and boiled. He conducts us through every step of many splendid meals, from clear soups to elaborate desserts. The fact that he does all this with the thoroughness and charm of a great teacher makes Craig Claiborne's Kitchen Primer an invaluable aid for both the novice and the experienced chef.

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

ISBN-13:
9780394718545
Publisher:
Knopf Publishing Group
Publication date:
09/12/1972
Series:
Basic Cookbook Ser.
Pages:
258
Product dimensions:
4.36(w) x 7.26(h) x 0.62(d)

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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