Cooking with Herbs and Spices

by Craig Claiborne, Alice Golden (Illustrator)

Abounding with more than 400 tempting recipes, Cooking with Herbs & Spices has something to offer for every kind of meal and menu. The perfect representation of the culinary expertise of the late Craig Claiborne -- revered Food Editor at The New York Times from 1957 to 1986 -- this book will add variety and pizzazz to every meal you serve with such savory recipes as Roast Pork au Vin Blanc, Bacon and Onion Bread, Veal Pot Roast with Dill Gravy, Cinnamon Chocolate Pie, and many, many others.

Genres: Cookbooks, Cooking

Hardcover

First published January 1, 1970

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

[Janice · Rating 4 out of 5]

I got this book from my mother. It has been in her kitchen for years, and it is actually an earlier addition, An Herb and Spice Cookbook. It has been helpful to use more spices in my cooking though. Not only am I using more of the spices I have had for years and usually don't know what to do with, I am learning more about what those spices taste like and what goes well together. I definately think it has helped me become a better and more creative cook.

[Dan]

Cooking with herbs & spices by Craig Claiborne (1970)