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Loading... Craig Claiborne's Kitchen Primer (1969)by Craig Claiborne
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Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. 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. ( ) no reviews | add a review
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 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. No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksLC ClassificationRatingAverage:
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