Cooking with Herbs and Spices (Google eBook)

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askmar publishing, Jun 15, 2012 - Cooking
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Cooking with herbs & spices by Craig Claiborne (1970) Read full review

Review: Cooking with Herbs and Spices

User Review  - Goodreads

Cooking with herbs & spices by Craig Claiborne (1970) Read full review

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Contents

BASIC SAUCES
ALLSPICE
ANISE
BASIL
BAY LEAF
CAPERS
CARAWAY
CARDAMOM
CASSIA
CAYENNE
CELERY SEED
CHERVIL
CHILI POWDER
CHIVES
CINNAMON
CLOVES
CORIANDER
CUMIN
CURRY POWDER
DILL
FENNEL
GARLIC
GINGER
HORSERADISH
JUNIPER BERRIES
PAPRIKA
PARSLEY
PEPPER
PEPPER PODS OR FLAKES
PICKLING SPICE
POPPY SEED
ROCKET
ROSEMARY
ROSES
SAFFRON
SAGE
SAVORY
SCALLIONS
SESAME
SHALLOTS
SORREL
TARRAGON
THYME
TURMERIC
VANILLA
WATERCRESS
WOODRUFF
HERBS AND SPICES WITH LIMITED QUAINT OR QUESTIONABLE VIRTUES
INDEX
Copyright

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About the author (2012)

Craig Claiborne was one of the three best-known food writers in America during the 1960s, 1970s and 1980s during his tenure at the New York Times, the others being Julia Child and James Beard. He legitimized the field of restaurant criticism by maintaining a discreet, anonymous profile in visiting a restaurant and paying his own check. He would evaluate the restaurant’s food, ambience, and service, giving a rating between zero and four stars. Previously, it was common for reviewers to be paid by the very restaurants they were critiquing. Claiborne's ample knowledge of gastronomy commanded respect by restaurateurs who used his reviews to improve themselves. He popularized the cuisines of China, Vietnamese, Indian, Brazilian, and a dozen more by having experts raised in the particular traditions to come to his house and cook where he would take meticulous notes, than write about them in the New York Times. His first and most popular book, The New York Times Cookbook of 1961, sold over three million copies and was eventually translated into seventeen languages. He co-wrote (with Virginia Lee) the first American cookbook of genuine Chinese cuisine, The Chinese Cookbook, published in 1972, as well as twenty other cookbooks, including Craig Claiborne’s Memorable Meals and Craig Claiborne’s Southern Cooking.

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