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Editorial Reviews
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From the late 1950s through the '80s, Craig Claiborne was the food editor of The New York Times. As such, he was instrumental in acquainting Americans with the world's great dishes in recipes that worked. These appeared not only in his columns but also in the landmark cookbooks he authored, including The New York Times Cook Book and the Craig Claiborne's Favorites series. The Best of Craig Claiborne, written with longtime collaborator Pierre Franey, culls more than 1,000 of these recipes--dishes created by celebrated chefs and accomplished amateurs who famously trekked to Claiborne's home to share their cooking expertise. Claiborne fans and cooks wanting a globe-spanning selection of outstanding recipes will welcome the book.
From the late 1950s through the '80s, Craig Claiborne was the food editor of The New York Times. As such, he was instrumental in acquainting Americans with the world's great dishes in recipes that worked. These appeared not only in his columns but also in the landmark cookbooks he authored, including The New York Times Cook Book and the Craig Claiborne's Favorites series. The Best of Craig Claiborne, written with longtime collaborator Pierre Franey, culls more than 1,000 of these recipes--dishes created by celebrated chefs and accomplished amateurs who famously trekked to Claiborne's home to share their cooking expertise. Claiborne fans and cooks wanting a globe-spanning selection of outstanding recipes will welcome the book.
The remarkable recipe range touches all menu bases--from appetizers, soups, luncheon dishes, and pastas, to entrees of all kinds, breads, sauces, and of course, desserts. Exemplary versions of traditional favorites such as roast chicken with mustard sauce, southern biscuits, chili, and linguine with clam sauce are presented alongside newer culinary canon members, such as Vietnamese grilled pork patties in lettuce leaves, braised Chinese mushrooms, pozole, poori, and sushi, among similar specialties. With signature dishes from Alice Waters (her goat cheese and prosciutto calzone recipe is a standout), Jacques Pépin, and Bernard Clayton (among others), and Claiborne's anecdotal sketches of dishes and their cooks, tips, and--above all--precise yet accessible recipes, the book should work for all palates and for cooks at all levels of expertise. --Arthur Boehm
From Library Journal
Through his columns and feature articles, Claiborne, food editor of the New York Times for more than three decades, taught hundreds of devoted readers how to cook. His longtime editor Whitman has compiled 1000 recipes from the wide-ranging New York Times Cookbook and several other of Claiborne's more than 20 cookbooks. Some of them may seem dated now, but it's amazing how far ahead of his time Claiborne often was: there's a whole section on making sushi from the New New York Times, for exampleAand that book was published in 1979! There's a Vietnamese soup, a shrimp dish made with coconut milk and tamarind (ingredients even most sophisticated cooks discovered only a few years ago), and bisteeya (the Moroccan squab pie now turning up on fusion restaurant menus). And there are also biscuits and other recipes from Claiborne's Southern heritage, French classics like Celeri Remoulade, and all-American dishes such as New England Boiled Dinner. Essential.
Copyright 1999 Reed Business Information, Inc.
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