New York Times. 60 Minute Gourmet
- 339pages
- 12 heures de lecture
Contains complete recipes for delectable meals that can be prepared in an hour or less.
Craig Claiborne Livres
4 septembre 1920 – 22 janvier 2000
Craig Claiborne était un critique de restaurant et un écrivain culinaire qui a profondément façonné la gastronomie et l'écriture culinaire américaines. En tant qu'ancien rédacteur culinaire pour le New York Times, il a apporté des contributions importantes au domaine par ses nombreuses publications. Son vaste corpus d'œuvres, comprenant de nombreux livres de cuisine et une autobiographie, reflète une carrière dédiée à l'exploration et au partage du monde de la nourriture. Claiborne a laissé une marque indélébile sur la culture gastronomique américaine.
Cooking with Craig Claiborne and Pierre Franey
- 512pages
- 18 heures de lecture
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
- 799pages
- 28 heures de lecture
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.
Foreword by Pierre Franey. More than 1.000 regional. ethnic and haute cuisine recipes in this cookbook bible. This extraordinary volume reflects the revolutionary changes that have occurred in the American kitchen. Line drawings and b&w drawings throughout.
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.
Craig Claiborne, Virginia Lee, Die original chinesische Küche. Mit über 200 Spezialitätenrezepten, 7. Auflage 1980, ISBN 3453401670, Reihe: Die farbigen Heyne-Kochbücher
