Craig Claiborne's Kitchen Primer

Front Cover
askmar publishing, Sep 11, 2012 - Cooking
1 Review
The purpose of this small volume is to provide an intimate knowledge of how to get from here to there in the kitchen, making cooking all the more worthwhile. It enables the beginning cook to feel at home, relaxed and confident in the kitchen. In this compact, easy-to-follow cookbook, the celebrated former food editor of The New York Times gathers together just the kind of starting from scratch information and recipes he himself would have welcomed when he first put a saucepan on the stove and started on the road to becoming a superb cook. The book begins with a careful selection of essential equipment and a few choice additions—all explicitly shown, item by item—and explains fundamental techniques, including: • How to shell a shrimp, peel a peach or chop an onion • Creating delicious soups and sauces • Preparing steaks and seafood • Making the tastiest baked, whipped or boiled potatoes Craig teaches a simple method, than puts it to work in a variety of dishes. From easy yet delicious meat loaf to a glorious soufflé, he shares his own best-loved recipes, including: • Chicken soup or broth • Standing rib roast • Corn on the cob • Chocolate cream pie The result is a book to cheer and inspire the beginner—to learn from, to cook from, to keep always available and refer to again and again. With this classically elegant and profusely illustrated book of recipes and techniques, he guides us through every step of many splendid meals and imparts the kind of culinary knowledge most cooks only acquire through years of trial and error. That he accomplishes this with both the thoroughness and charm of a great teacher, make this book an invaluable aid for both the novice and experienced chef.
 

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User Review  - Denverbook - LibraryThing

This was my first cookbook, when I was right out of college. This book taught me the basics of cooking starting with how to make an omlet, How to roast a turkey, How to cook corn on the cob. How to roast beef, and how to fry bacon. It started me on a lifelong love of cooking. Read full review

Contents

Section 1
Section 2
Section 3
Section 4
Section 5
Section 6
Section 7
Section 8
Section 12
Section 13
Section 14
Section 15
Section 16
Section 17
Section 18
Section 19

Section 9
Section 10
Section 11
Section 20
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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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