Cooking with Herbs and Spices by Craig Claiborne

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Notes about this book

  • sdeathe on March 08, 2020

    I have this edition, too. After a quick check, I felt that enough of the recipes were indexed in the later edition to make it worthwhile adding to my bookshelf. I rather regret the lobster salad that is not indexed, however!

  • shonaghd on August 10, 2012

    I have a book, no ISBN, An Herb and Spice Cook Book, Craig Claiborne, Harper and Row, 1963, so await indexing to see if it is an earlier edition.

Notes about Recipes in this book

  • Cecelia's sauerbraten

    • infotrop on December 17, 2017

      Worth the trouble...I melded this with Mimi Sheraton's classic Rhineland Sauerbraten recipe (https://cooking.nytimes.com/recipes/6503-rhineland-sauerbraten) The meat dept in my supermarket did not have a rump roast, so they recommended a cross-cut shank, also lean. That seemed to work just fine -- the result was very tender and flavorful. I "larded" with fatty bacon bits since I don't have a larding needle (and doubt I'll invest in one). Definitely worth marinating for three days. The flavor of the juniper berries (and/or pickling spice) really come through.

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  • ISBN 10 0060909986
  • ISBN 13 9780060909987
  • Linked ISBNs
  • Published May 31 1984
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Abounding with more than 400 tempting recipes, this book has something to offer for every kind of meal and menu. The perfect representation of the culinary expertise of the late Craig Claiborne, revered Food Editor at the New York Times from 1957 to 1986, this book will add variety and pizzazz to every meal you serve with such savory recipes as Roast Pork au Vin Blanc, Bacon and Onion Bread, Veal Pot Roast with Dill Gravy, Cinnamon Chocolate Pie and many, many others.

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