Craig Claiborne’s Kitchen Primer A Basic Cookbook
Craig Claiborne’s Kitchen Primer A Basic Cookbook by Craig Claiborne, published by Random House Value Publishing in 1993, is a comprehensive guide designed to enhance culinary skills. This 258-page book, presented in English, offers a wealth of knowledge on cooking techniques and recipes, making it suitable for both novice and experienced chefs. Claiborne, known for his role as a food and restaurant critic for The New York Times, shares essential culinary insights that help readers navigate everything from simple dishes to more complex preparations.
In this edition, readers will discover a variety of cooking methods and practical advice on kitchen tools and utensils. The book covers fundamental techniques, such as how to shell shrimp or peel peaches, and delves into the intricacies of soups, sauces, and various cooking styles for meats and vegetables. With its profuse illustrations and thorough explanations, Craig Claiborne’s Kitchen Primer serves as an invaluable resource for anyone looking to refine their cooking abilities and expand their culinary repertoire.
Official synopsis Publisher
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.”
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