New York Times. 60 Minute Gourmet
- 339 páginas
- 12 horas de lectura
Contains complete recipes for delectable meals that can be prepared in an hour or less.
Craig Claiborne Libros
4 de septiembre de 1920 – 22 de enero de 2000
Craig Claiborne fue un crítico de restaurantes y escritor gastronómico que dio forma profundamente a la gastronomía y la escritura culinaria estadounidense. Como exeditor de gastronomía de The New York Times, contribuyó significativamente al campo a través de sus numerosas publicaciones. Su extenso cuerpo de trabajo, que incluye muchos libros de cocina y una autobiografía, refleja una carrera dedicada a explorar y compartir el mundo de la comida. Claiborne dejó una marca indeleble en la cultura gastronómica estadounidense.
Cooking with Craig Claiborne and Pierre Franey
- 512 páginas
- 18 horas de lectura
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 páginas
- 28 horas de lectura
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.
Craig Claiborne, Virginia Lee, Die original chinesische Küche. Mit über 200 Spezialitätenrezepten, 7. Auflage 1980, ISBN 3453401670, Reihe: Die farbigen Heyne-Kochbücher
