Craig Claiborne's New York Times Food Encyclopedia

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Random House Value Publishing, Jun 1, 1994 - Cooking - 496 pages
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Three hundred helpful illustrations and more than one thousand entries highlight a comprehensive and entertaining A-to-Z food reference that covers various types of food, cooking equipment, preparation techniques, and other information.

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Craig Claiborne's The New York times food encyclopedia

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For reference collections, Tom Stobart's The Cook's Encyclopedia ( LJ 12/1/81) is more useful and appropriate than Claiborne's book, much of which is anecdotal and idiosyncratically personal in its ... Read full review

Contents

Section 1
3
Section 2
23
Section 3
63
Copyright

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Craig Claiborne's The New York Times Food Encyclopedia
Craig Claiborne
Snippet view - 1985

Common terms and phrases

added American anchovies baked baking powder basic bay leaf beans beef blend boiled bouillabaisse bread broth brown butter cake called cassoulet caviar cheese chef chicken chili Chinese chopped clams cold color cookbook cooked cookery coriander corn cornmeal cornstarch course crab cream cuisine dessert dining dish dried duck eggs fish flavor flour foie gras France French fresh garlic green grilled herbs ingredients Italian juice kitchen known lamb Larousse Gastronomique lemon liquid lobster mayonnaise meal means meat meat loaf menu milk mushrooms mustard nouvelle cuisine onions origin oysters parsley pasta pastry pepper pickled pork potatoes powder prepared raclette recipe referred refrigerator restaurant rice roast salad salt sandwich sauce sausages seeds served shell shrimp skillet sliced soup spaghetti spices spoon sugar sweet syrup tablespoon taste texture tomatoes truffles vegetable vinegar white wine Worcestershire sauce word

About the author (1994)

Diana Southwood Kennedy went to Mexico in 1957 to marry Paul P. Kennedy, the foreign correspondent for the New York Times. In 1969, at the suggestion of Craig Claiborne, she began teaching Mexican cooking classes and in 1972 published her first cookbook. She has been decorated with the Order of the Aztec Eagle, the highest honor bestowed on foreigners by the Mexican government. She lives much of the year in her ecological adobe house in Michoacan, Mexico, which also serves as a research center for Mexican cuisine.

Bibliographic information

QR code for Craig Claiborne's New York Times Food Encyclopedia
TitleCraig Claiborne's New York Times Food Encyclopedia
AuthorCraig Claiborne
Editionreprint, illustrated
PublisherRandom House Value Publishing, 1994
ISBN0517119064, 9780517119068
Length496 pages
Subjects › 

Cookery
Cookery - Dictionaries
Cookery/ Dictionaries
Cooking / Essays
Cooking / Reference
Food
Food - Dictionaries
Food/ Dictionaries
Technology & Engineering / Food Science
  
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