Cooking with Craig Claiborne and Pierre Franey

by Craig Claiborne, Pierre Franey

A magnificent collection of New York Times recipes for every taste and any occasion--from two of the foremost food experts in this or any other country

Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients.

Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne's Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook's shelf.

Praise for Cooking with Craig Claiborne and Pierre Franey

"The indomitable New York Times cooking team does it again!"--Chicago Tribune

"The Rogers and Hart of food writing . . . one cannot do better."--Cosmopolitan

Genres: Cookbooks

500 pages, Hardcover

First published November 12, 1983

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

[Michele · Rating 3 out of 5]

This doesn't even begin to compare to Claiborne's other book, The New York Times Cookbook. Buy this because you want a broader selection of recipes, but don't expect to be wowed.