The master cooking course

by Craig Claiborne

Here is the major innovation in the form and function of cookbook design - a totally visable guide to the preparation and techniques of four complete gourmet meals. Every recipe that appears in the four meals has been selected in order to feature an important cooking technique. Beautifuly designed, this book provides all the secrets that make the difference between the amateur and the crative chef. each of the basic skills will allow a cook to execute perfectly any recipe with ease, time and time again.

Genres: Cookbooks

126 pages, Hardcover

First published January 1, 1982

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.