Craig Claiborne's Kitchen Primer
by Craig Claiborne
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Description
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 show more 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. show lessTags
Recommendations
Member Reviews
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.
Roast Loin of Pork, p. 151; very good; could double the vegetables.
TRY THE CHEESECAKE RECIPE. SIMPLE AND DELICIOUS.
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Author Information
37+ Works 3,849 Members
Some Editions
Series
Belongs to Publisher Series
Penguin Handbooks (PH172)
Common Knowledge
- Canonical title
- Craig Claiborne's Kitchen Primer
- Alternate titles
- A Kitchen Primer
- Original publication date
- 1969
- Dedication
- For Jacques, Claudia, and Diane...and Velma
- First words
- For those who love it, cooking is at once child's play and adult joy. And cooking done with care is an act of love.
- Last words
- (Click to show. Warning: May contain spoilers.)It is traditional in france to serve cheese with pats of butter.
Classifications
Statistics
- Members
- 208
- Popularity
- 156,639
- Reviews
- 3
- Rating
- (4.00)
- Languages
- English
- Media
- Paper
- ISBNs
- 7
- ASINs
- 5
