Craig Claiborne's Kitchen Primer by Craig Claiborne

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Notes about this book

  • ellabee on October 27, 2022

    This 1996 republication of the original 1969 book is a hardback that's compact & lightweight enough to encourage readers to take it into the kitchen. However, it's not the kind of cooking most people are looking for today. The book is a time capsule, of the moment when more people in the U.S. began to be interested in cooking (Julia influence spreading), but before the big changes of the 1970s in eating, cooking, and ingredients had happened (vegetarians; cuisines beyond French: Italian, Chinese, Moroccan, Mexican, Indian; seasonality, organic growing, local sourcing). I began cooking in earnest just as those changes were taking hold, so this book comes across as seriously Old Skool despite my age. My favorite thing about it is the artwork, woodcut illustrations by Tom Funk (particularly the one based on a photo of Claiborne's kitchen).

  • mjes on September 27, 2021

    Creamed onions with toasted almonds (pg 182) -- creamed onions or creamed onions with peas were childhood favorites that I rarely think to make. This recipe is a standard white sauce and onions recipe except for the addition of almonds. To my surprise, I found the crunch of the almond jarring rather than a pleasant textural variation. So creamed onions yes; toasted almonds no.

  • Shelmar on September 26, 2021

    Roast Loin of Pork, p. 151; very good; could double the vegetables.

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  • ISBN 10 1935842420
  • ISBN 13 9781935842422
  • Published Oct 03 2012
  • Format eBook
  • Page Count 254
  • Language English
  • Countries United States
  • Publisher Askmar Publishing

Publishers Text

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.


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