Craig Claiborne: 3 books

The purpose of this small volume is to provide an intimate knowledge of how to get from here to there in the kitchen, making cooking all the more worthwhile. It enables the beginning cook to feel at home, relaxed and confident in the kitchen. In this compact, easy-to-follow cookbook, the celebrated...

First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.” Virginia Lee had been cooking since age seven. She observed...

Herbs and spices are concentrated sources of flavor that transform bland grains and meat, making these foods more complex and appealing. They tickle the taste buds in our mouth and provide odors and aromas that arouse our nose. In ancient times, they provided the distinctive tastes of many national...