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Books by Craig Claiborne
  | | The New York Times Cookbook(Updated) The Classic Gourmet Cookbook for the Home Kitchen Now Completely Revised and with Hundreds of New Recipes by Craig Claiborne Hardcover, 800 Pages, Published 1990 by William Morrow Cookbooks ISBN-13: 978-0-06-016010-4, ISBN: 0-06-016010-1 "Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes usi ..." |
 | | The Catfish Book by Linda Crawford, Craig Claiborne Paperback, 140 Pages, Published 2009 by University Press Of Mississippi ISBN-13: 978-1-60473-389-1, ISBN: 1-60473-389-6 "The Catfish Book by Linda Crawford Foreword by Craig Claiborne Here is everything that any reader, diner, cook, or angler could wish to know about the South's fish of choice. This light-hearted book of catfish facts and folklore offers you the catfish's consequential story because he is the darling of the southern depths-and, more recently, of southern catfish farms, where he is bred in refinement that his river brethren never dreamed ..." |
 | | The New York Times International Cookbook(Reprint) by Craig Claiborne Hardcover, 640 Pages, Published 1990 by Harpercollins ISBN-13: 978-0-06-016398-3, ISBN: 0-06-016398-4 "With 1,000 great recipes from 45 countries throughout the world, this trulyinternational cookbook contains all manner of dishes, from soups through desserts, ..." |
 | | The Chinese Cookbook by Craig Claiborne, Virginia Lee, Barbara Wells, Roderick Wells, Clairborne /. Lee Paperback, 451 Pages, Published 1975 by J. B. Lippincott Company ISBN-13: 978-0-397-01173-5, ISBN: 0-397-01173-3 "1972 J.. R. Lippincott trade paperback, 9th printing. Craig Claiborne (The New York Times Cook Book), Virginia Lee (Maritime Flavours: Guidebook and Cookbook). Here is the most authentic, accurate, and diversified, in short, the best Chinese cookbook ever published for an American audience. Over 240 recipes, specialties of every region from north to south, represent the vast spectrum of Chinese cuisine. - Amazon" |
 | | Cooking with Herbs and Spices(Updated) by Craig Claiborne Hardcover, 368 Pages, Published 2000 by Galahad Books ISBN-13: 978-1-57866-105-3, ISBN: 1-57866-105-6 "The perfect representation of the culinary expertise of the late Craig Claiborne -- revered Food Editor at The New York Times from 1957 to 1986 -- this book will add variety and pizzazz to every meal you serve with such savory recipes as ..." |
 | | Maida Heatter's Cookies(1st Edition) (Maida Heatter Classic Library) by Maida Heatter, Melanie Marder Parks, Craig Claiborne, Heather Maida Hardcover, 288 Pages, Published 1997 by Andrews Mcmeel Publishing ISBN-13: 978-0-8362-3733-7, ISBN: 0-8362-3733-1 "Food mavens, experienced bakers, and dessert lovers everywhere have long recongnized Maida Heatter as the "Queen of Desserts." Cooks of all generations will treasure "Maida Heatter's Cookies," which collects every single cookie recipe from three of Maida's long-out-of-print cookbooks--including her original James Beard Award--winning volume--for her biggest cookie book ever, with over 220 recipes. And each has been carefully reviewed an ..." |
 | | Elements of Etiquette(1st Edition) A Guide to Table Manners in an Imperfect World by Craig Claiborne Hardcover, 132 Pages, Published 1992 by William Morrow & Co ISBN-13: 978-0-688-07402-9, ISBN: 0-688-07402-2 "A guide to impeccable table manners features the comments of such social observers as Jonathan Swift, Oscar Wilde, W. Somerset Maugham, Coco Chanel, Mark Twain, Paul Fussell, and Lord Chesterfield. 35,000 first printing. $25,000 ad/promo." |
 | | The master cooking course(1st Edition) by Craig Claiborne, Pierre Frabey Hardcover, 126 Pages, Published 1982 by Coward, Mccann & Geoghegan ISBN-13: 978-0-698-11167-7, ISBN: 0-698-11167-2 "Here is the major innovation in the form and function of cookbook design - a totally visable guide to the preparation and techniques of four complete gourmet meals. Every recipe that appears in the four meals has been selected in order to feature an important cooking technique. Beautifuly designed, this book provides all the secrets that make the difference between the amateur and the crative chef. each of the basic skills will allow a ..." |
 | | A Kitchen Primer by Craig Claiborne Paperback, 240 Pages, Published 1973 by Penguin Import ISBN-13: 978-0-14-046172-5, ISBN: 0-14-046172-8 "Kitchen Primer [Paperback] [Jan 01, 1973] CRAIG CLAIBORNE ..." |
 | | Craig Claiborne's Kitchen Primer(1st Edition) by Craig Claiborne, Thomas Funk, Value Publishing Rh Hardcover, 258 Pages, Published 1996 by Random House Value Publishing ISBN-13: 978-0-517-18989-4, ISBN: 0-517-18989-5 "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 ..." |
 | | The cuisines of Mexico(1st Edition) by Diana Kennedy, Craig Claiborne, Sidonie . Coryn Hardcover, 378 Pages, Published 1973 by Harper & Row ISBN-13: 978-0-06-012344-4, ISBN: 0-06-012344-3 "A classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York" |
 | | Cooking With Herbs and Spices(Updated) by Craig Claiborne Paperback, 356 Pages, Published 1984 by Harpercollins ISBN-13: 978-0-06-090998-7, ISBN: 0-06-090998-6 "Presents recipes for creating a wide variety of meals, desserts, appetizers, salads, sauces and beverages, involving the use of herbs and spices" |
 | | Chinese Cookbook by Craig Claiborne, Virginia Lee Hardcover, 473 Pages, Published 1973 by Harpercollins Distribution Services ISBN-13: 978-0-233-96474-4, ISBN: 0-233-96474-6 "The Chinese Cookbook" |
 | | Recipes Classic French Cooking: Foods Of The World Series by Craig Claiborne Spiral, 128 Pages, Published 1971 by Littlehampton Book Services Ltd ISBN-13: 978-0-7054-0198-2, ISBN: 0-7054-0198-7 |
 | | Cooking with Craig Claiborne and Pierre Franey(Reprint) A Cookbook by Craig Claiborne, Pierre Franey Paperback, 512 Pages, Published 1985 by Ballantine Books ISBN-13: 978-0-449-90130-4, ISBN: 0-449-90130-0 "A magnificent collection of New York Times recipes for every taste and any occasion—from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Cra ..." |
 | | Masters of American Cookery M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child (At Table) by Betty Harper Fussell, Betty Fussell, James Beard, Craig Claiborne, Julia Child Paperback, 426 Pages, Published 2006 by Bison Books ISBN-13: 978-0-8032-6920-0, ISBN: 0-8032-6920-X "Ever since American soldiers returned home after World War II with a passion for pate and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In "Masters of American Cookery", Betty ..." |
 | | Craig Claiborne's Gourmet Diet(Reprint) by Craig Claiborne, Pierre Franey Paperback, 10 Pages, Published 1985 by Ballantine Books ISBN-13: 978-0-345-33635-4, ISBN: 0-345-33635-6 "Here are absolutely delicious recipes, created by master chefs Craig Claiborne and Pierre Franey, that are low in salt, calories, cholesterol, and fat -- and high in all the pleasures of haute cuisine. Here's a diet program you can follow easily, day after day, year after year for the rest of your long and healthy life. Featuring nutritional values -- calorie counts and sodium, fat, and cholesterol contents for each recipe -- as well as ..." |
 | | Craig Claiborne's Southern Cooking(Reprint) by Craig Claiborne Hardcover, 364 Pages, Published 1992 by Outlet ISBN-13: 978-0-517-07757-3, ISBN: 0-517-07757-4 |
 | | Craig Claiborne's A Feast Made for Laughter(1st Edition) by Craig Claiborne Hardcover, 414 Pages, Published 1982 by Doubleday ISBN-13: 978-0-385-15700-1, ISBN: 0-385-15700-2 "Craig Clairborne was a food critic, chef and author who presided over the expansion of the interest in food in the United States. He is credited with introducing the cuisines of Asia, the Caribbean and the huge variety of South American traditions. He also saw the interest grow on television from local cooking shows to Julia Child's first PBS program, then onto the appearance of entire networks devoted to food. In this autobiography, Cl ..." |
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