Cooking with Herbs & 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 0060152516
  • ISBN 13 9780060152512
  • Published Jan 01 1984
  • Format Misc. format
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers


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