The Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks by Craig Claiborne and Pierre Franey
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0812930894
- ISBN 13 9780812930894
- Published Oct 12 1999
- Format Hardcover
- Page Count 936
- Language English
- Countries United States
- Publisher Times Books
- Imprint Times Books
Publishers Text
The Best of Craig Claiborne is the very best, indeed.
From the master chef who first brought the flavors of the world home to the American table comes the signature collection sure to surprise and delight every kind of palate. With 1,000 delicious recipes covering everything from regional and ethnic dishes to haute cuisine, Craig Claiborne's magnum opus is an essential cookbook for every kitchen.
As food editor of The New York Times from the late fifties to the late eighties, Craig Claiborne has shared his passion for food with readers through his columns and more than twenty cookbooks. For this new collection, Claiborne's longtime editor, Joan Whitman, has selected the best recipes from Craig Claiborne's The New New York Times Cookbook (co-authored with Pierre Franey) and three other classic cookbooks, Cooking with Craig Claiborne and Pierre Franey, Craig Claiborne's Southern Cooking, and Craig Claiborne's Gourmet Diet.
Among the distinguishing features of Craig Claiborne's culinary genius is the inspired way he marries flavors from all corners of the globe. As a gregarious host with a voracious curiosity, he has welcomed the world's finest chefs into his kitchen and has devoted himself to exploring authentic combinations of exquisite flavors. The result is the diverse repertoire that helped to revolutionize American cuisine.
The delicious recipes in this peerless collection range from classic American regional dishes like Southern Fried Chicken, Jambalaya, and New England Boiled Dinner to international delights such as the Mediterranean fish soup Bourride, Vietnamese Grilled Lemon Duck, Curried Thai Shrimp, Yakitori (Japanese Skewered Chicken), Cassoulet from France, Paella from Spain, Tangy Chinese Noodles, Ossobuco Milanese, Indian Keema with Peas, and Caribbean-Style Stuffed Crabs. These dishes represent the creative contributions of renowned chefs and gifted home cooks with whom Claiborne has maintained an active culinary correspondence for many years.
Particularly noteworthy here are the immeasurable contributions of the late Pierre Franey. The former chef of the acclaimed Pavillon restaurant in New York and author of the New York Times 60-Minute Gourmet series, Franey collaborated with Claiborne to expand the frontiers of fine cooking. Working as a brilliant team for more than twenty years, the two master chefs developed a culinary repertoire that rivals any in the world.
Cooks everywhere will be delighted to find the most sophisticated recipes, from the ethereal coulibiac of salmon to traditional chocolate truffles. How- ever, as Claiborne himself says, "It is certainly not all foie gras and truffles." The recipes range from simple to stunning, with flavors both robust and delicate, and are never beyond the grasp of most home cooks. The Best of Craig Claiborne contains an abundance of practical and enlightening advice and down-to-earth meals that often make use of leftovers and less expensive ingredients. In addition, many of the recipes have been updated to include low-fat alternatives.
The Best of Craig Claiborne is a celebration of the world's culinary masterpieces that belongs in every cook's library.
Other cookbooks by this author
- A Chef's Tale: A Memoir of Food, France and America
- 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
- Cooking With The 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column
- Craig Claiborne's: A Feast Made for Laughter
- Craig Claiborne's A Feast Made for Laughter
- 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 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
- Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet
- Cuisine Rapide: Book of Changes
- Cuisine Rapide: Based on the PBS Television series
- 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 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne
- The New York Times 60-Minute Gourmet
- The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne
- The New York Times 60-Minute Gourmet
- The New York Times 60-Minute Gourmet
- The New York Times 60-Minute Gourmet
- The New York Times 60-Minute Gourmet
- The New York Times 60-Minute Gourmet (Boxed)
- The New York Times 60-Minute Gourmet 2 Vols. Boxed
- The New York Times 60-Minute Gourmet, 2 Vols. Boxed
- 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 More 60-Minute Gourmet
- The New York Times More 60-Minute Gourmet
- The New York Times More 60-Minute Gourmet
- Pierre Franey Cooks With His Friends
- Pierre Franey's Cooking in America
- Pierre Franey's Cooking in America
- Pierre Franey's Cooking in America
- Pierre Franey's Cooking in France: The Companion Book to the Public Television Series
- Pierre Franey's Kitchen
- Pierre Franey's Kitchen
- Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine
- Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine
- The Seafood Cookbook: Classic to Contemporary
- Veal Cookery