Craig Claiborne


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

Died
January 22, 2000

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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: 4.07 · 5,103 ratings · 88 reviews · 33 distinct worksSimilar authors
The New York Times Cook Book

4.06 avg rating — 4,411 ratings — published 1961 — 6 editions
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The New York Times Internat...

4.04 avg rating — 49 ratings — published 1971 — 3 editions
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Craig Claiborne's Kitchen P...

4.24 avg rating — 37 ratings — published 1969 — 10 editions
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Craig Claiborne's a Feast M...

3.09 avg rating — 34 ratings — published 1982 — 2 editions
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Cooking with Herbs and Spices

4.30 avg rating — 23 ratings — published 1970 — 7 editions
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Best of Craig Claiborne: 1,...

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4.25 avg rating — 20 ratings — published 1999 — 2 editions
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Craig Claiborne's Southern ...

4.24 avg rating — 25 ratings — published 1987 — 5 editions
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The Chinese Cookbook

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3.68 avg rating — 34 ratings — published 1972 — 8 editions
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Elements of Etiquette: A Gu...

3.67 avg rating — 12 ratings — published 1992 — 2 editions
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Classic French Cooking

3.15 avg rating — 13 ratings — published 1970 — 3 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
tags: food