Craig Claiborne





Craig Claiborne

Author profile


born
September 04, 1920 in Sunflower, Mississippi, The United States

died
January 22, 2000

gender
male

website

genre


About this author

Craig Claiborne was a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.



Average rating: 3.93 · 737 ratings · 54 reviews · 34 distinct works
New York Times Cookbook
3.95 of 5 stars 3.95 avg rating — 527 ratings — published 1961 — 4 editions
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The New York Times Internat...
4.12 of 5 stars 4.12 avg rating — 17 ratings2 editions
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Cooking with Herbs and Spices
4.4 of 5 stars 4.40 avg rating — 10 ratings — published 1970 — 5 editions
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Craig Claiborne's Kitchen P...
3.79 of 5 stars 3.79 avg rating — 14 ratings — published 1969 — 6 editions
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Craig Claiborne's a Feast M...
2.94 of 5 stars 2.94 avg rating — 17 ratings — published 1982 — 2 editions
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Craig Claiborne's Southern ...
4.0 of 5 stars 4.00 avg rating — 7 ratings — published 1987 — 5 editions
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The Chinese Cookbook
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2.75 of 5 stars 2.75 avg rating — 8 ratings — published 1973 — 4 editions
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Best of Craig Claiborne: 1,...
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3.8 of 5 stars 3.80 avg rating — 5 ratings — published 1999
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Classic French Cooking,
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3.0 of 5 stars 3.00 avg rating — 6 ratings — published 1970 — 2 editions
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Craig Claiborne's Gourmet Diet
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3.4 of 5 stars 3.40 avg rating — 5 ratings — published 1981 — 2 editions
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More books by Craig Claiborne…
“I am simply of the opinion that you cannot be taught to write. You have to spend a lifetime in love with words.”
Craig Claiborne

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”
Craig Claiborne

“Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.”
Craig Claiborne