Cooking with Herbs and Spices by Craig Claiborne and Alice Golden

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    • Ingredients: butter
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    • Ingredients: shallots; tarragon; chervil; black peppercorns; tarragon vinegar; egg yolks; butter; ground cayenne pepper
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    • Ingredients: tarragon; tarragon vinegar; shallots; butter; egg yolks; ground cayenne pepper
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    • Ingredients: milk; cheddar cheese; dry mustard; Worcestershire sauce
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    • Ingredients: herbs of your choice; milk
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    • Ingredients: dried herbs of your choice; milk
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    • Ingredients: veal bones; onions; celery; carrots; thyme; bay leaves; black peppercorns; tomato purée; parsley
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    • Ingredients: chicken necks; chicken wings; veal bones; carrots; onions; leeks; celery; mushrooms; black peppercorns; bay leaves; thyme; tomato purée
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    • Ingredients: egg yolks; butter
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    • Ingredients: butter; egg yolks; ground cayenne pepper
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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.

  • Lamb country style

    • vhague on October 02, 2022

      Easy and flavorful “as-is”. Start to finish about 3.5 hrs between prep and cook time, but most of it is hands off.

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  • ISBN 10 0060107847
  • ISBN 13 9780060107840
  • Published Oct 01 1970
  • Format Hardcover
  • Language English
  • Edition New, Revised Ed
  • Publisher HarperCollins Publishers


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