Author: Craig Claiborne
Publisher: National Geographic Books
ISBN: 0449901300
Category : Cooking
Languages : en
Pages : 0
Book Description
A magnificent collection of New York Times recipes for every taste and any occasion—from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne’s Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook’s shelf. Praise for Cooking with Craig Claiborne and Pierre Franey “The indomitable New York Times cooking team does it again!”—Chicago Tribune “The Rogers and Hart of food writing . . . one cannot do better.”—Cosmopolitan
Cooking with Craig Claiborne and Pierre Franey
Author: Craig Claiborne
Publisher: National Geographic Books
ISBN: 0449901300
Category : Cooking
Languages : en
Pages : 0
Book Description
A magnificent collection of New York Times recipes for every taste and any occasion—from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne’s Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook’s shelf. Praise for Cooking with Craig Claiborne and Pierre Franey “The indomitable New York Times cooking team does it again!”—Chicago Tribune “The Rogers and Hart of food writing . . . one cannot do better.”—Cosmopolitan
Publisher: National Geographic Books
ISBN: 0449901300
Category : Cooking
Languages : en
Pages : 0
Book Description
A magnificent collection of New York Times recipes for every taste and any occasion—from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne’s Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook’s shelf. Praise for Cooking with Craig Claiborne and Pierre Franey “The indomitable New York Times cooking team does it again!”—Chicago Tribune “The Rogers and Hart of food writing . . . one cannot do better.”—Cosmopolitan
Craig Claiborne's the New New York Times Cookbook
Author: Craig Claiborne
Publisher: Wings
ISBN: 9780517122358
Category : Cooking, American
Languages : en
Pages : 0
Book Description
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.
Publisher: Wings
ISBN: 9780517122358
Category : Cooking, American
Languages : en
Pages : 0
Book Description
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.
The Best of Craig Claiborne
Author: Craig Claiborne
Publisher: Crown
ISBN: 9780812930894
Category : Cookbooks
Languages : en
Pages : 0
Book Description
Craig Claiborne is best known for revolutionizing American cuisine by, among other things, adding the flavors of the world to home menus. Claiborne has shared the secrets of preparing dishes with the spices of the Levant and the Far East, the curries of India, and the cream sauces of France through his columns for nearly four decades and more than twenty cookbooks. About 60% of the 1,000 recipes in this exciting collection are drawn from Craig Claiborne's New New York Times Cookbook. The other 40% of the recipes are drawn from the five other Claiborne cookbooks mentioned below. No one has commanded the respect of his culinary peers more than Craig Claiborne. Included in this volume are recipes from master chefs who traveled from all parts of the world to share their cooking wisdom with him. Finally, dozens of imaginative collaborative recipes that were developed by Claiborne and Pierre Franey for gourmet cuisine and simple dining are found here. The Best of Craig Claiborne is a classic that belongs in every cook's library across the country.
Publisher: Crown
ISBN: 9780812930894
Category : Cookbooks
Languages : en
Pages : 0
Book Description
Craig Claiborne is best known for revolutionizing American cuisine by, among other things, adding the flavors of the world to home menus. Claiborne has shared the secrets of preparing dishes with the spices of the Levant and the Far East, the curries of India, and the cream sauces of France through his columns for nearly four decades and more than twenty cookbooks. About 60% of the 1,000 recipes in this exciting collection are drawn from Craig Claiborne's New New York Times Cookbook. The other 40% of the recipes are drawn from the five other Claiborne cookbooks mentioned below. No one has commanded the respect of his culinary peers more than Craig Claiborne. Included in this volume are recipes from master chefs who traveled from all parts of the world to share their cooking wisdom with him. Finally, dozens of imaginative collaborative recipes that were developed by Claiborne and Pierre Franey for gourmet cuisine and simple dining are found here. The Best of Craig Claiborne is a classic that belongs in every cook's library across the country.
Veal Cookery
Author: Craig Claiborne
Publisher: New York : Harper & Row
ISBN: 9780060107734
Category : Cookery (Veal).
Languages : en
Pages : 229
Book Description
These two gourmet cooks have collected more than two hundred recipes, from Texas chili to the classic blanquette de veau, and suggest appropriate side dishes and sauces
Publisher: New York : Harper & Row
ISBN: 9780060107734
Category : Cookery (Veal).
Languages : en
Pages : 229
Book Description
These two gourmet cooks have collected more than two hundred recipes, from Texas chili to the classic blanquette de veau, and suggest appropriate side dishes and sauces
Classic French Cooking
Author: Craig Claiborne
Publisher:
ISBN: 9788449923678
Category : Cooking, French
Languages : en
Pages : 208
Book Description
Publisher:
ISBN: 9788449923678
Category : Cooking, French
Languages : en
Pages : 208
Book Description
Pierre Franey Cooks with His Friends
Author: Pierre Franey
Publisher: Artisan Books
ISBN: 9781885183606
Category : Cooking
Languages : en
Pages : 230
Book Description
Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese
Publisher: Artisan Books
ISBN: 9781885183606
Category : Cooking
Languages : en
Pages : 230
Book Description
Provides such recipes as warm oysters vinaigrette, gazpacho, and bow tie pasta with goat cheese
The Apprentice
Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618444113
Category : Biography & Autobiography
Languages : en
Pages : 358
Book Description
With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618444113
Category : Biography & Autobiography
Languages : en
Pages : 358
Book Description
With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
The Chinese Cookbook
Author: Craig Claiborne
Publisher: Perennial
ISBN: 9780060922610
Category : Cooking
Languages : en
Pages : 480
Book Description
Publisher: Perennial
ISBN: 9780060922610
Category : Cooking
Languages : en
Pages : 480
Book Description
Craig Claiborne's Favorites from the New York Times
Author: Craig Claiborne
Publisher: Crown
ISBN:
Category : Cooking
Languages : en
Pages : 392
Book Description
Contains 350 recipes, many by famous chefs, and information on restaurants, tools, techniques, people, and places associated with cookery.
Publisher: Crown
ISBN:
Category : Cooking
Languages : en
Pages : 392
Book Description
Contains 350 recipes, many by famous chefs, and information on restaurants, tools, techniques, people, and places associated with cookery.
The New York Times Cookbook
Author: Craig Claiborne
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 0
Book Description