UNLIMITED BOOK ✓ Craig Claiborne's Kitchen Primer - by Craig Claiborne

Craig Claiborne's Kitchen Primer By Craig Claiborne,

  • Title: Craig Claiborne's Kitchen Primer
  • Author: Craig Claiborne
  • ISBN: 9780517093627
  • Page: 418
  • Format: Hardcover
  • 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 aAs 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 most cooks only acquire through years of trial and error.Claiborne tells us what tools and utensils make a kitchen well stocked how to shell a shrimp or peel a peach the whats and whys of soups and sauces, steaks and seafood, potatoes baked, whipped, and boiled He conducts us through every step of many splendid meals, from clear soups to elaborate desserts The fact that he does all this with the thoroughness and charm of a great teacher makes Craig Claiborne s Kitchen Primer an invaluable aid for both the novice and the experienced chef.From the Trade Paperback edition.
    Craig Claiborne s Kitchen Primer 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

    One thought on “Craig Claiborne's Kitchen Primer”

    1. First Edition No ISBN Library of Congress Card Number 68 23951ges 10 258 16.I wish I d had a copy of this book when I first started to cook though I perhaps had the next best thing my maternal grandmother who taught me how to make shortcrust pastry and my mother who encouraged me to experiment.The pages and spine of this book are sufficiently wide for it to be laid flat for easy reference on the kitchen worktop Two well chosen typefaces Caslon and Century Expanded have been used, and, O Joy, a N [...]

    2. I am so tempted to make the terrible pun that this book is easily digested argh I guess I just DID make it It s for both newbies and foodies who hang in the kitchen and even those of us who ve chopped a mile of onions have some new things to learn from Master Craig.

    3. This book taught me how to cook Sadly, I loaned it out many years ago and it is now lost forever It s lessons stay with me, though I ll never again confuse a rib of celery and a stalk of celery This must be a reissued edition, as I know I first read it as a new bride in 1979.

    4. Just a terrific little cookbook If I had to start cooking and only had one book for instruction, this would see me through a lunch for myself or a Christmas Dinner

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