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 0517093626
  • ISBN 13 9780517093627
  • Published Jun 29 1993
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Random House
  • Imprint Random House Value Publications

Publishers Text

As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, Craig Claiborne has earned a reputation as the great educator of the American palate. In this classically elegant and profusely illustrated book of recipes and techniques, he imparts the kind of culinary knowledge that is essential to making any dish -- from a humble boiled egg to the most ambitious of souffles -- but that most cooks only acquire through years of trial and error.

Claiborne tells us what tools and utensils make a kitchen well stocked; how to shell a shrimp or peel a peach; the whats and whys of soups and sauces, steaks and seafood, potatoes baked, whipped, and boiled. He conducts us through every step of many splendid meals, from clear soups to elaborate desserts. The fact that he does all this with the thoroughness and charm of a great teacher makes Craig Claiborne's Kitchen Primer an invaluable aid for both the novice and the experienced chef.


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