• chawkins on June 13, 2013

  Notable recipes in addition to featherbooks' list below: arroz con pollo, coconut cream pie, lemon meringue pie.

• featherbooks on April 18, 2013

  Notable Recipes per 101 Classic Cookbooks (2012): Basic Tomato Sauce, p.526, Beef Stroganoff, p. 547, Chicken a la Kiev, p. 509, Chili con Carne, p. 393, Flank Steak with Herb Stuffing, p. 542, Herbed Pork Chops, p. 530, Key West Port Chops, p.530, Pork Chops with Basil, p. 530, Pork Chops with Paprika, p. 530.

• robm on January 13, 2012

  There is a subsequent edition of this book (from the 90s, as I recall) that's also indexed on EYB. Although it has the identical title it is extensively revised and some 40% of the recipes in this edition apparently were pitched and replaced in the newer edition. So you may want to have BOTH books if you're a Craig Claiborne fan!

• MVitek on June 03, 2011

  Hungarian Cream Cake, Mushroom Turnovers, Cream of Carrot Soup

• judyg on March 05, 2011

  My copy may not be this one, but it is from 1961

Notes about Recipes in this book

• Quiche Lorraine

  • dkazmercyk on March 20, 2017

    This is my go-to recipe for any kind of quiche. It always comes out wonderful no matter how I switch around the filling variations from broccoli to asparagus. I've varied the cheeses also with great results.

• Mushroom turnovers

  • bgbmus on December 22, 2015

    Sadly, I could eat these by the dozen. The cream cheese pastry is light, so flaky! The gentle thyme fragrance. I like them small, but I still bite them in half, I never "pop" them.

  • holleya on April 22, 2012

    Add 1/2 tsp salt to dough. Reduce salt in filling to 1/2 tsp.

• Herbed pork chops

  • chawkins on August 28, 2013

    Great weeknight entree. Total cooking time was about an hour but hands-on time was less than 10 minutes. You rubbed the herbs on the chops, simmered them for 45 minutes until all the liquid evaporated, browned the chops a bit, add the wine, reduced and they were done. The chops had great flavor and were fork tender.

• Catalan bouillabaisse

  • mcvl on September 16, 2014

    I've been making this recipe every few years since 1962, and it remains a reliable dish to serve to perfect strangers, people about whose likes and dislikes you know nothing. And I like it. I didn't have any Chablis on hand this time, and I missed it.

• Shrimp Tolliver

  • mcvl on February 26, 2015

    What a delightful old-fashioned recipe! Craig is so reliable, even at this distance of years.

• Oeufs au beurre noir

  • blozoff on December 25, 2015

    delicious and super easy

• Spinach salad

  • GiselleMarie on May 31, 2017

    This is a good basic recipe that I chose over other recipes for spinach salad because I was in a hurry to put dinner on the table. It's easier than some recipes because it does not call for bacon. I sprinkled the spinach with 1/2 teaspoon salt and I added 5-6 white mushrooms, thinly sliced.

• Baking powder biscuits

  • Bloominanglophile on September 14, 2013

    My notes say, "Good rising". I don't use shortening anymore, so obviously replaced the same amount with butter.

• Onion squares

  • Bloominanglophile on September 15, 2013

    As I was entering my comments for the Baking Powder Biscuits from this book, my eyes fell on the recipe for Onion Squares. It sounded so delicious that I immediately went to the kitchen to make it. This is a nice quick bread recipe that would compliment soups, salads, or a German meal (I would substitute the parsley with the caraway seeds). The base is basically a biscuit dough, which is topped with sautéed onions, then sour cream or cheese. I used light sour cream--am wondering if full fat sour cream might melt a little better?!? Anyway, this bakes up nice and light and is luscious with the onions. I have entered it into my favorites file!

• Banana tea bread

  • Bloominanglophile on September 14, 2013

    This banana bread is just fine, but James Beard's recipe has become our house favorite.

  • Frogcake on March 16, 2017

    Compared to other banana bread recipes I've tried (e.g., Flour), this one is really boring. I used two large bananas and added about a quarter cup of chopped pecans. The banana taste is not very bright and the bread was quite dry. I will stick to my other banana bread recipes and won't be making this one again.

• Old-fashioned rice pudding

  • lauries1000 on October 19, 2013

    page 589