Craig Claiborne, Virginia Lee, Die original chinesische Küche. Mit über 200 Spezialitätenrezepten, 7. Auflage 1980, ISBN 3453401670, Reihe: Die farbigen Heyne-Kochbücher
Craig Claiborne Bücher
4. September 1920 – 22. Jänner 2000
Craig Claiborne war ein Restaurantkritiker und Food-Autor, der die amerikanische Gastronomie und kulinarische Schrift maßgeblich prägte. Als ehemaliger Food-Redakteur der New York Times leistete er durch seine zahlreichen Veröffentlichungen bedeutende Beiträge zu diesem Bereich. Sein umfangreiches Werk, darunter viele Kochbücher und eine Autobiografie, spiegelt eine Karriere wider, die der Erforschung und dem Teilen der Welt des Essens gewidmet war. Claiborne hinterließ unauslöschliche Spuren in der amerikanischen Esskultur.
New York Times. 60 Minute Gourmet
- 339 Seiten
- 12 Lesestunden
Contains complete recipes for delectable meals that can be prepared in an hour or less.
Cooking with Craig Claiborne and Pierre Franey
- 512 Seiten
- 18 Lesestunden
This cookbook features 600 diverse recipes from New York Times food experts Craig Claiborne and Pierre Franey, emphasizing clear techniques and accessible ingredients. It includes international gourmet dishes and American favorites, promoting lighter cooking with herbs and spices. A must-have for every cook's collection.
New York Times Cookbook
- 799 Seiten
- 28 Lesestunden
The New York Times Cook Book, first published in 1961, features nearly 1,500 updated recipes, including new dishes from various cuisines and enhanced traditional American recipes. With clear instructions and a focus on fresh ingredients, it serves all occasions, making it an essential cookbook for any home cook.
From the dust jacket: A companion volume to that perennial favorite The New York Times Cook Book, Craig Claiborne's new book is all new from start to finish. All the recipes (and there are more than 1,200) are new, and there are more than 400 tempting and exciting menus. The menus and the recipes have the originality and variety that have made Craig Claiborne's food selection nationally known. They provide guidelines for the simplest meal and the most formal banquet. And as in The New York Times Cook Book, the recipes cover every category and subject.Many find that menus are a help and stimulus in planning meals and successfully combining recipes. Whether you are giving a picnic or barbecue, brunch for guests or family, a special holiday meal, or a sumptuous formal dinner, here is a wealth of menu suggestions to delight the eye and please the palate. And the clearly presented and easy-to-follow recipes run the gamut from old favorites to exotic international specialties. Here, in fact, is everything you need to make entertaining delightfully easy as well eminently successful - and family meal planning and preparation a wonderfully satisfying experience.The New York Times Menu Cook Book is illustrated with many photographs, including step-by-step photos, and original drawings; there is also a complete index.
