Craig Claiborne's The New York Times Food EncyclopediaThree 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
User Review - Not Available - Book VerdictFor 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
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Common terms and phrases
according added American baked basic beans beef blend boiled bread brown butter cake called caviar cheese chef chicken Chinese chopped cold color contain cooked corn course crab cream derives difference dining dish dried eggs English fish flavor flour France French fresh fruit garlic green grilled ground hand heat herbs Indian ingredients Italian Italy juice kitchen known leaves lemon liquid meal means meat milk mushrooms never noted once onions origin oysters pasta pepper pork potatoes powder prepared produce recipe referred removed restaurant rice roast salad salt sauce season seeds served side simply sliced sometimes soup spices sugar sweet taste things told tomatoes turned vegetable vinegar wine
Bibliographic information
| Title | Craig Claiborne's The New York Times Food Encyclopedia |
| Author | Craig Claiborne |
| Compiled by | Joan Whitman |
| Edition | illustrated, reprint |
| Publisher | Wings Books, 1994 |
| ISBN | 0517119064, 9780517119068 |
| Length | 496 pages |
| Export Citation | BiBTeX EndNote RefMan |