“A big juicy dish bubbling with scandals and rivalries, thickened with oft-told secrets, chock full of random bits as if a boxful of mementos had been upended into the stew. Dig in, and it is likely to persuade you that this Clark Kent of a food editor really did exert superpowers on the cultural life of twentieth-century America” (The Washington Post).
In 1957, America was a gastronomic wasteland. One man changed all that.
From his perch at the New York Times, Craig Claiborne led America’s food revolution. He took readers where they had never been before, and brought Julia Child and Jacques Pépin to national acclaim. He introduced us to the foods and tools we take for granted today, from crème fraîche and balsamic vinegar to arugula and the salad spinner. And he turned dinner into an event—dining out, delighting your friends, or simply cooking for your family.
But the passionate gastronome led a conflicted personal life. Forced to mask his sexuality, he was imprisoned in solitude and searched for stable and lasting love. In The Man Who Changed the Way We Eat, acclaimed biographer Thomas McNamee unfolds a new history of American gastronomy and reveals in full a great man who until now has never been truly known.
|Publisher:||Simon & Schuster|
|Product dimensions:||8.10(w) x 5.40(h) x 0.90(d)|
About the Author
Thomas McNamee is the author of Alice Waters and Chez Panisse. His writing has been published in The New Yorker, Life, The New York Times, and The Washington Post. He lives in San Francisco.
Most Helpful Customer Reviews
I found that this book shares some of the same shortcomings as McNamee's Alice Waters biography, and I can't quite explain why. Both are well and thoroughly researched, and both are realistic portrayals of gastronomic icons. And both are missing some je ne sais quoi. Maybe it's because they can't match the food, or the passion for the food. I do know that Craig Claiborne's columns changed the way I cooked and the way my family ate. In that sense, the book was a trip down memory lane. -- catwak
Full of details, anecdotes of world reknowned chefs and bittersweet personal accounts, this biography of the late Craig Claiborne is imposible to put down. Well written and extensively researched, it is a book not to be missed.
Loved this book. I knew Claiborne's name and had a vague sense of his name connected to the New York Times Cookbook, but that was it. Never knew anything of his importance in the world of American food, eating, and cooking. Enjoyed the book tremendously.
This is a strange biography, and ultimately a failed effort. No sense of Claiborne comes through the rather jagged prose. Problems are referred to but never explained. As a great admirer of the man, this rather poor effort is a major disappointment.