Craig Claiborne's Kitchen Primer by Craig Claiborne
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How to scramble eggs (page 38)
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How to "boil" eggs (page 39)
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Stuffed eggs (page 40)
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How to bake eggs (page 41)
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Baked eggs with mushrooms (page 42)
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How to poach an egg (page 43)
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How to make an omelette (page 44)
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Mushroom omelette (page 47)
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Omelette aux fines herbes (page 47)
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Cheese omelette (page 47)
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How to fry an egg (page 48)
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Curried seafood soufflé (page 52)
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Tarragon cheese soufflé (page 54)
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Mushroom soufflé (page 56)
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Salmon soufflé (page 58)
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White sauce (page 63)
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Creamed ham (page 65)
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Creamed tuna or salmon (page 67)
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Eggs à la tripe (page 68)
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Curried eggs (page 69)
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Sauce Mornay (page 70)
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Notes about this book
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- ISBN 10 0517189895
- ISBN 13 9780517189894
- Linked ISBNs
- 9780394420714 Hardcover (United States) 9/12/1969
- 9780517093627 Hardcover (United States) 6/29/1993
- 9780394718545 Paperback (United States) 9/12/1972
- 9780140461725 Paperback (United States) 1/1/1973
- 9781935842422 eBook (United States) 10/3/2012
- Published Sep 10 1996
- Format Hardcover
- Page Count 258
- Language English
- Countries United States
- Publisher Random House Value Publishing
Publishers Text
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.
Other cookbooks by this author
- An herb and spice cook book
- The Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks
- The Chinese Cookbook
- The Chinese Cookbook
- The Chinese Cookbook
- The Chinese Cookbook
- The Chinese Cookbook
- Classic French Cooking (2 books in Slipcase) (Foods of the World series)
- Classic French Cooking (Foods of the World)
- Classic French Cooking (Foods of the World)
- Cooking with Craig Claiborne and Pierre Franey: More Than 600 New Recipes from the New York Times
- Cooking with Craig Claiborne and Pierre Franey: More Than 600 New Recipes from the New York Times
- Cooking with Herbs & Spices
- Cooking with Herbs & Spices
- Cooking with Herbs and Spices
- Cooking with Herbs and Spices
- Cooking with Herbs and Spices
- Craig Claiborne's A Feast Made for Laughter
- Craig Claiborne's A Feast Made for Laughter: A Memoir With Recipes
- Craig Claiborne's Favorites from the New York Times: Recipes, restaurants, tools, techniques, people, and places -Series IV
- Craig Claiborne's Favorites from the New York Times (1975): Recipes, Restaurants, Tools, Techniques, People, and Places - Volume 1
- Craig Claiborne's Favorites from the New York Times (1975)
- Craig Claiborne's Favorites from the New York Times (1975): Recipes, Restaurants, Tools, Techniques, People, and Places
- Craig Claiborne's Favorites from the New York Times (1976): Recipes, Restaurants, Tools, Techniques, People, and Places - Series II
- Craig Claiborne's Favorites from the New York Times (1977): Recipes, Restaurants, Tools, Techniques, People, and Places - Volume 3
- Craig Claiborne's Favorites from the New York Times (1978): Recipes, restaurants, tools, techniques, people, and places - Volume IV
- Craig Claiborne's Favorites from the New York Times (1978): Recipes, restaurants, tools, techniques, people, and places Series IV
- Craig Claiborne's Favorites from the New York Times (Various Volumes)
- Craig Claiborne's Favorites From The New York Times, Vol. 2
- Craig Claiborne's Favorites from the New York Times, Volume 2
- Craig Claiborne's Favorites from The New York Times, Volume 3: Recipes, Restaurants, Tools, Techniques, People, and Places
- Craig Claiborne's Gourmet Diet
- Craig Claiborne's Gourmet Diet
- Craig Claiborne's Gourmet Diet
- Craig Claiborne's Gourmet Diet
- Craig Claiborne's Kitchen Primer: A Basic Cookbook
- Craig Claiborne's Kitchen Primer: A Basic Cookbook
- Craig Claiborne's Kitchen Primer
- Craig Claiborne's Kitchen Primer
- Craig Claiborne's Kitchen Primer
- Craig Claiborne's Memorable Meals: Menus, Memories, and Recipes from Over 20 Years of Entertaining
- Craig Claiborne's Southern Cooking
- Craig Claiborne's Southern Cooking
- Craig Claiborne's Southern Cooking
- Craig Claiborne's Southern Cooking
- Craig Claiborne's The New York Times Food Encyclopedia
- Craig Claiborne's The New York Times Food Encyclopedia
- The Master Cooking Course: A Step-by-Step Illustrated Guide to the Preparation and Techniques of Four Gourmet Meals
- The Master Cooking Course
- The New New York Times Cookbook
- The New New York Times Cookbook
- The New New York Times Cookbook and Cookbook Stand
- The New York Times Cook Book
- The New York Times Cookbook (1961)
- The New York Times Cookbook (1992)
- The New York Times International Cook Book
- The New York Times International Cookbook
- The New York Times Menu Cook Book
- The New York Times Cookbook
- Veal Cookery
