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Craig Claiborne's Kitchen Primer
As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, Craig Claiborne has earned a reputation as the great educator of the American palate. In this classically elegant and profusely illustrated book of recipes and techniques, he imparts the kind of culinary knowledge that is essential to making any dish -- from a humble boiled egg to the most ambitious of souffles -- but that most cooks only acquire through years of trial and error.
Claiborne tells us what tools and utensils make a kitchen well stocked; how to shell a shrimp or peel a peach; the whats and whys of soups and sauces, steaks and seafood, potatoes baked, whipped, and boiled. He conducts us through every step of many splendid meals, from clear soups to elaborate desserts. The fact that he does all this with the thoroughness and charm of a great teacher makes Craig Claiborne's Kitchen Primer an invaluable aid for both the novice and the experienced chef.
From the Trade Paperback edition.
Claiborne tells us what tools and utensils make a kitchen well stocked; how to shell a shrimp or peel a peach; the whats and whys of soups and sauces, steaks and seafood, potatoes baked, whipped, and boiled. He conducts us through every step of many splendid meals, from clear soups to elaborate desserts. The fact that he does all this with the thoroughness and charm of a great teacher makes Craig Claiborne's Kitchen Primer an invaluable aid for both the novice and the experienced chef.
From the Trade Paperback edition.
288 pages, Hardcover
First published January 1, 1969
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About the author
Craig Claiborne
80 books14 followersCraig 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.
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Displaying 1 - 6 of 6 reviews
January 5, 2019
As a middle-aged fella that needed to learn to cook this book was a Godsend. It covers so many of the basics that other books either don't cover or hide. This and a 1970s Joy of Cooking are my most used culinary books. There are a few things that are a bit out of date but not much considering it's almost 50 years old. Mark Bittman's How to Cook Everything - The Basics is also a handy, updated, companion but this old stalwart is still incredibly useful.
February 4, 2015
First Edition. No ISBN. Library of Congress Card Number 68-23951.
pages 10+258+16.
I wish I'd had a copy of this book when I first started to cook; though I perhaps had the next best thing: my maternal grandmother (who taught me how to make shortcrust pastry) and my mother (who encouraged me to experiment).
The pages and spine of this book are sufficiently wide for it to be laid flat for easy reference on the kitchen worktop. Two well-chosen typefaces (Caslon and Century Expanded) have been used, and, O Joy, a “Note on the Type” is included at the back of the book.
The book is copiously and helpfully illustrated by Mr Funk, who, for example, draws a little picture of what each and every item of culinary equipment looks like; matched up to Mr Claiborne’s text.
Mr Claiborne then takes this reader through basic essential culinary techniques, through to uncomplicated recipes which still taste good today – and, believe me, one cannot say that of all 1960s and 1970s cookbooks, or of US measures of ingredients converted to British measures.
I love the essential spirit of this book. For example the front of the dust-jacket states (in capital letters), “A Basic Cookbook that leads the Beginner from Here to There in the Kitchen.” Isn’t that so deliciously eighteenth century in style of language? But it is absolutely true.
pages 10+258+16.
I wish I'd had a copy of this book when I first started to cook; though I perhaps had the next best thing: my maternal grandmother (who taught me how to make shortcrust pastry) and my mother (who encouraged me to experiment).
The pages and spine of this book are sufficiently wide for it to be laid flat for easy reference on the kitchen worktop. Two well-chosen typefaces (Caslon and Century Expanded) have been used, and, O Joy, a “Note on the Type” is included at the back of the book.
The book is copiously and helpfully illustrated by Mr Funk, who, for example, draws a little picture of what each and every item of culinary equipment looks like; matched up to Mr Claiborne’s text.
Mr Claiborne then takes this reader through basic essential culinary techniques, through to uncomplicated recipes which still taste good today – and, believe me, one cannot say that of all 1960s and 1970s cookbooks, or of US measures of ingredients converted to British measures.
I love the essential spirit of this book. For example the front of the dust-jacket states (in capital letters), “A Basic Cookbook that leads the Beginner from Here to There in the Kitchen.” Isn’t that so deliciously eighteenth century in style of language? But it is absolutely true.
April 17, 2008
I am so tempted to make the terrible pun that this book is "easily digested"... argh.. I guess I just DID make it. It's for both newbies and foodies who hang in the kitchen and even those of us who've chopped a mile of onions have some new things to learn from Master Craig.
November 28, 2008
This book taught me how to cook. Sadly, I loaned it out many years ago and it is now lost forever. It's lessons stay with me, though. I'll never again confuse a rib of celery and a stalk of celery. This must be a reissued edition, as I know I first read it as a new bride in 1979.
February 25, 2008
Learn how to boil an egg! Really!
July 23, 2012
Just a terrific little cookbook. If I had to start cooking and only had one book for instruction, this would see me through a lunch for myself or a Christmas Dinner!
Displaying 1 - 6 of 6 reviews