Craig Claiborne's Kitchen Primer (Basic Cookbook) (Paperback)

by Craig Claiborne (Author)

Editorial Reviews

Product Description
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.

From the Inside Flap
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.

Product Details

• Paperback: 258 pages
• Publisher: Vintage (September 12, 1972)
• Language: English
• ISBN-10: 0394718542
• ISBN-13: 978-0394718545
• Product Dimensions: 7.2 x 4.2 x 0.8 inches
• Shipping Weight: 6.1 ounces
• Average Customer Review: 4.6 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #700,580 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars The Title Says It All, December 12, 1999

By	A. Henning "AHenning" (Virginia) - See all my reviews (REAL NAME)

I bought two copies two years ago, as a gift and the other for myself. I wish I had been smart enough to look for a book like this in 1990, when I began to take cooking seriously.

Now that I've got a small library of cookbooks (30+), I tend to rate cookbooks' usefulness on two criteria: the writing and the instructions. This one should be read for both. The Introduction and First Steps in Cooking alone are worth the price of the book.

I've now realized that the best cookbooks are those that convey to the reader that cooking is really a simple undertaking. Some recipes simply take more muscle or thought, but fundamentally, it's just cooking and cooking well is about organization, understanding food, and community. That is, you don't just cook for yourself; you cook for others, too, so you might as well learn how to do it confidently.

Claiborne shows you that cooking is just cooking and you can still produce food that tastes good. He never talks down to you. His instruction is that of a relaxed teacher, someone who seems to assume that you've been too busy to focus on other things to learn how to cook. Therefore, his tone IMHO is that of a person who understands the reader is intelligent but just hasn't had the time or inclination to cook. The novice and the expert will learn from this little gem.

12 of 12 people found the following review helpful:

5.0 out of 5 stars The best beginners cookbook around, October 11, 1999

By A Customer

When I was (heck, I still am) learning how to cook, I ransacked bookstores and yard sales for the book that could give me the basics without a lot of fluff. I have everything from Cooking for Dummies to Jane Brody's Good Food Book (even Kids Cooking from Klutz Press). And, with all of those books, I find myself referencing this book before any other. Simple, clear writing, and about the right size (I found the hardback version that was reprinted in 1996). Size is pretty important, after all -- when you're cooking, it's hard to flip through pages of a tiny paperback or lug around a massive binder...but I digress.

If you are new to cooking and can't boil an egg (much less water!) or figure out what pot to use, this book is for you.

8 of 8 people found the following review helpful:

4.0 out of 5 stars The one book survival guide for life in the kitchen., October 30, 1998

By A Customer

Craig Claiborne has presented the fundamentals for "exploration" and "colonization" of the most essential room in everyone's home! The presentations are crisp and clear and every recipe or set of instructions actually works! The primer gives basic lists of tools, simple recipes, lots of explanations and inspires confidence on every page. When I was a novice in the kitchen, this book was a map and compass. Now, many years later, it is a valued reference book that contains many fundamentals. While not as comprehensive as "The Joy of Cooking", this little book deserves an early place on the kitchen bookshelf. And it is a great book to give as a gift to "start-up" cooks (such as the college grad in a first apartment)!