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Craig Claiborne's Kitchen Primer
by
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
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Hardcover, 288 pages
Published
June 29th 1993
by Wings
(first published 1969)
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As a middle-aged fella that needed to learn to cook this book was a Godsend. It covers so many of the basics that other books either don't cover or hide. This and a 1970s Joy of Cooking are my most used culinary books. There are a few things that are a bit out of date but not much considering it's almost 50 years old. Mark Bittman's How to Cook Everything - The Basics is also a handy, updated, companion but this old stalwart is still incredibly useful.
First Edition. No ISBN. Library of Congress Card Number 68-23951.
pages 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, ...more
pages 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, ...more
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.
Nov 28, 2008
Barb
rated it
it was amazing
Recommends it for:
anyone who wants to understand cooking.
Shelves:
modern_cookery,
own
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.
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!
Learn how to boil an egg! Really!
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