Cover image for The best of Craig Claiborne : 1,000 recipes from his New York Times food columns and four of his classic cookbooks
The best of Craig Claiborne : 1,000 recipes from his New York Times food columns and four of his classic cookbooks
Claiborne, Craig.
Personal Author:
First edition.
Publication Information:
New York : Time Books, 1999.
Physical Description:
xvii, 936 pages : illustrations ; 25 cm
General Note:
Based on his The new New York times cookbook.

Includes index.
Format :


Call Number
Material Type
Home Location
Central Library TX715 .C565 1999 Adult Non-Fiction Central Closed Stacks

On Order



The Best of Craig Claiborneis the very best, indeed. From the master chef who first brought the flavors of the world home to the American table comes the signature collection sure to surprise and delight every kind of palate. With 1,000 delicious recipes covering everything from regional and ethnic dishes to haute cuisine, Craig Claiborne's magnum opus is an essential cookbook for every kitchen. As food editor of The New York Times from the late fifties to the late eighties, Craig Claiborne has shared his passion for food with readers through his columns and more than twenty cookbooks. For this new collection, Claiborne's longtime editor, Joan Whitman, has selected the best recipes from Craig Claiborne's The New New York Times Cookbook (co-authored with Pierre Franey) and three other classic cookbooks,Cooking with Craig Claiborne and Pierre Franey, Craig Claiborne's Southern Cooking, andCraig Claiborne's Gourmet Diet. Among the distinguishing features of Craig Claiborne's culinary genius is the inspired way he marries flavors from all corners of the globe. As a gregarious host with a voracious curiosity, he has welcomed the world's finest chefs into his kitchen and has devoted himself to exploring authentic combinations of exquisite flavors. The result is the diverse repertoire that helped to revolutionize American cuisine. The delicious recipes in this peerless collection range from classic American regional dishes like Southern Fried Chicken, Jambalaya, and New England Boiled Dinner to international delights such as the Mediterranean fish soup Bourride, Vietnamese Grilled Lemon Duck, Curried Thai Shrimp, Yakitori (Japanese Skewered Chicken), Cassoulet from France, Paella from Spain, Tangy Chinese Noodles, Ossobuco Milanese, Indian Keema with Peas, and Caribbean-Style Stuffed Crabs. These dishes represent the creative contributions of renowned chefs and gifted home cooks with whom Claiborne has maintained an active culinary correspondence for many years. Particularly noteworthy here are the immeasurable contributions of the late Pierre Franey. The former chef of the acclaimed Pavillon restaurant in New York and author of the New York Times 60-Minute Gourmet series, Franey collaborated with Claiborne to expand the frontiers of fine cooking. Working as a brilliant team for more than twenty years, the two master chefs developed a culinary repertoire that rivals any in the world. Cooks everywhere will be delighted to find the most sophisticated recipes, from the ethereal coulibiac of salmon to traditional chocolate truffles. How- ever, as Claiborne himself says, "It is certainly not all foie gras and truffles." The recipes range from simple to stunning, with flavors both robust and delicate, and are never beyond the grasp of most home cooks.The Best of Craig Claibornecontains an abundance of practical and enlightening advice and down-to-earth meals that often make use of leftovers and less expensive ingredients. In addition, many of the recipes have been updated to include low-fat alternatives. The Best of Craig Claiborneis a celebration of the world's culinary masterpieces that belongs in every cook's library.

Reviews 2

Publisher's Weekly Review

As food editor of the New York Times from the 1950s to the '80s, Claiborne (The New York Times Cookbook) had access to the work of top chefsÄand is therefore in a position to offer readers Hunan Lamb from the wok of Tsung Ting Wang and instructions for Homemade Pasta from Marcella Hazan. Having so many contributors can cause confusion, however: just after Hazan posits that spaghetti marries well with thin sauces, Le Cirque contributes a Spaghetti Primavera with chunks of vegetables. The changes in culinary tastes during the time of Claiborne's editorship are reflected here with recipes that range from ladies' luncheon food (Profiteroles with Tarragon-Flavored Chicken Hash) to lighter new-wave fare (Seafood and Orzo Salad) to comfort food (Gingerbread Pudding with Dark Beer Sabayon). There is hardly an ethnic cuisine left untouched, as Claiborne hopscotches from Ukrainian Shchi (Sauerkraut and Beef Soup) to Misoshiru (Japanese Bean Soup). This sizable cookbook covers the simple (Veal and Artichokes), the complex (Croissants) and the few add-on recipes, such as Anything Mayonnaise Salad. While headers seem included haphazardly (some recipes cry out for them, stand unmarked) the recipes themselves are clear and easy to follow. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Through his columns and feature articles, Claiborne, food editor of the New York Times for more than three decades, taught hundreds of devoted readers how to cook. His longtime editor Whitman has compiled 1000 recipes from the wide-ranging New York Times Cookbook and several other of Claiborne's more than 20 cookbooks. Some of them may seem dated now, but it's amazing how far ahead of his time Claiborne often was: there's a whole section on making sushi from the New New York Times, for exampleÄand that book was published in 1979! There's a Vietnamese soup, a shrimp dish made with coconut milk and tamarind (ingredients even most sophisticated cooks discovered only a few years ago), and bisteeya (the Moroccan squab pie now turning up on fusion restaurant menus). And there are also biscuits and other recipes from Claiborne's Southern heritage, French classics like Celeri Remoulade, and all-American dishes such as New England Boiled Dinner. Essential. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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