Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer by Craig Claiborne, published by Vintage Books in 1972, is a comprehensive guide designed to enhance culinary skills for cooks of all levels. This 258-page edition presents a wealth of recipes and techniques, offering essential knowledge for preparing a wide range of dishes, from simple boiled eggs to intricate soufflés. Claiborne, known for his role as a food and restaurant critic for The New York Times, shares insights into kitchen tools and utensils, as well as fundamental cooking methods.
Readers will find detailed instructions on various culinary tasks, including how to shell shrimp and peel peaches, alongside explanations of soups, sauces, and different cooking techniques for meats and vegetables. The book serves as a thorough resource for understanding the intricacies of cooking, making it suitable for both novice cooks and seasoned chefs. With its elegant presentation and profuse illustrations, Craig Claiborne’s Kitchen Primer stands as a valuable reference for anyone looking to refine their cooking methods 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.
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