Craig Claiborne's New York Times Food Encyclopedia

by Craig Claiborne

Three hundred helpful illustrations and more than one thousand entries highlight a comprehensive and entertaining A-to-Z food reference that covers various types of food, cooking equipment, preparation techniques, and other information.

Genres: Cookbooks

496 pages, Hardcover

First published September 12, 1985

About the 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.

Reviews

[Dave · Rating 4 out of 5]

A fun encyclopedia about food from a premier food writer. The entries aren't dry, but anecdotal and biographical in flavor.