Results for Craig Claiborne

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Craig Claiborne has written 22 work(s)

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Craig Claiborne's Southern Cooking

The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.

By Craig Claiborne

See complete details on each edition (3 editions listed)

Hardcover:

9780820329925, titled "Craig Claiborne's Southern Cooking" | Univ of Georgia Pr, September 25, 2007, cover price $36.95 | About this edition: The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.

9780517077573, titled "Craig Claiborne's Southern Cooking" | Reprint edition (Outlet, December 1, 1992), cover price $12.99 | About this edition: A compilation of more than three hundred recipes from a world famous southerner includes exciting new creations from a down-home kitchen, as well as traditional Cajun, Creole, Tex-Mex, and Carolina Barbeque favorites.

9780812915990, titled "Craig Claiborne's Southern Cooking" | Times Books, September 1, 1987, cover price $22.50

Cooking With Herbs & Spices

Product Description: Book by Claiborne, Craig (view table of contents, read Amazon.com's description)

By Craig Claiborne

See complete details on each edition (2 editions listed)

Hardcover:

9781578661053 | Rev exp edition (Galahad Books, November 1, 2000), cover price $9.99 | About this edition: Book by Claiborne, Craig

Paperback:

9780060909987, titled "Cooking With Herbs and Spices" | New edition (Harpercollins, April 1, 1984), cover price $22.50 | About this edition: Presents recipes for creating a wide variety of meals, desserts, appetizers, salads, sauces and beverages, involving the use of herbs and spices

The Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks : Based on the New New York Times Cookbook

Introduces more than one thousand recipes from the master chef's cooking columns in The New York Times, presenting a delectable array of regional American specialties, authentic ethnic dishes from around the world, and other exotic foods. 25,000 first printing.

By Craig Claiborne, Pierre Franey, Ed Lam (illustrator), Paul Prudhomme (introduced by) and Joan Whitman

See complete details on each edition (1 edition listed)

Hardcover:

9780812930894 | 1 edition (Times Books, October 1, 1999), cover price $35.00 | About this edition: Gathers recipes for appetizers, soups, poultry, meat, fish, stews, salads, vegetables, breads, and desserts

Craig Claiborne's the New New York Times Cookbook

Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.

By Craig Claiborne and Pierre Franey

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Hardcover:

9780517122358, titled "Craig Claiborne's the New New York Times Cookbook" | Random House Value Pub, February 1, 1995, cover price $15.99 | About this edition: Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.

9780812908350, titled "Craig Claiborne's the New New York Times Cookbook" | Times Books, October 1, 1979, cover price $29.95 | About this edition: Contains more than one thousand recipes, with chapters on equipment, suggestions on the fine points of cooking, special recipes for food processors, and the menus for multi-course extravaganzas prepared for Claiborne's great colleagues

Craig Claiborne's the New York Times Food Encyclopedia

Three hundred helpful illustrations and more than one thousand entries highlight a comprehensive and entertaining A-to-Z food reference that covers various types of food, cooking equipment, preparation techniques, and other information.

By Craig Claiborne

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Hardcover:

9780517119068, titled "Craig Claiborne's the New York Times Food Encyclopedia" | Reprint edition (Outlet, June 1, 1994), cover price $14.99 | About this edition: Three hundred helpful illustrations and more than one thousand entries highlight a comprehensive and entertaining A-to-Z food reference that covers various types of food, cooking equipment, preparation techniques, and other information.

9780812912715, titled "Craig Claiborne's the New York Times Food Encyclopedia" | Random House Inc, October 1, 1985, cover price $24.95 | About this edition: Brief entries identify and describe the history of foods, beverages, spices, seasonings, and cooking techniques

Craig Claiborne's Kitchen Primer: A Basic Cookbook ... ; Illustrations by Tom Funk

By Craig Claiborne

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Hardcover:

9780517093627, titled "Craig Claiborne's Kitchen Primer: A Basic Cookbook ... ; Illustrations by Tom Funk" | Outlet, May 1, 1993, cover price $8.99

Elements of Etiquette: A Guide to Table Manners in an Imperfect World

A guide to impeccable table manners features the comments of such social observers as Jonathan Swift, Oscar Wilde, W. Somerset Maugham, Coco Chanel, Mark Twain, Paul Fussell, and Lord Chesterfield. 35,000 first printing. $25,000 ad/promo.

By Craig Claiborne

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Hardcover:

9780688074029 | William Morrow & Co, November 1, 1992, cover price $15.00 | About this edition: A guide to impeccable table manners features the comments of such social observers as Jonathan Swift, Oscar Wilde, W.

Craig Claiborne's Gourmet Diet

Product Description: Here are absolutely delicious recipes, created by master chefs Craig Claiborne and Pierre Franey, that are low in salt, calories, cholesterol, and fat -- and high in all the pleasures of haute cuisine. Here's a diet program you can follow easily, day after day, year after year for the rest of your long and healthy life...read more

By Craig Claiborne

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Hardcover:

9780517081334 | Outlet, June 1, 1992, cover price $7.99 | About this edition: Here are absolutely delicious recipes, created by master chefs Craig Claiborne and Pierre Franey, that are low in salt, calories, cholesterol, and fat -- and high in all the pleasures of haute cuisine.

9780812909142 | Times Books, May 1, 1980, cover price $18.95 | About this edition: A haute cuisine diet incorporating two hundred outstanding gourmet recipes presents dozens of carefully planned meals featuring low-salt, low-fat, and beefless dishes created by Claiborne with master chef Pierre Franey

Paperback:

9780345336354 | Reissue edition (Ballantine Books, September 1, 1991), cover price $5.99 | About this edition: Here are absolutely delicious recipes, created by master chefs Craig Claiborne and Pierre Franey, that are low in salt, calories, cholesterol, and fat -- and high in all the pleasures of haute cuisine.

The Chinese Cookbook

Product Description: Book by Claiborne, Craig, Lee, Virginia, ee, Virginia Lee

By Craig Claiborne and Virginia Lee

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Paperback:

9780060922610 | Reissue edition (Perennial, January 1, 1992), cover price $20.00 | About this edition: Book by Claiborne, Craig, Lee, Virginia, ee, Virginia Lee

The Catfish Book

Product Description: What would the state of southern plate and palate be without this staple? What is his great appeal? What is his family tree? How do you hook him? And if so, how do you cook him? But first you have to clean him, so how do you do that? This light-hearted book of catfish facts and folklore gives ample answers to these monumentous questions and to others just as acute...read more

By Craig Claiborne

See complete details on each edition (2 editions listed)

Hardcover:

9780153717017, titled "American History" | Harcourt College Pub, June 1, 1982, cover price $66.75 | also contains American History | About this edition: A textbook of American history from the Ice Age to the presidency of Ronald Reagan.

Paperback:

9781604733891 | Univ Pr of Mississippi, May 30, 1991, cover price $25.00 | About this edition: What would the state of southern plate and palate be without this staple?

The New York Times International Cookbook

Product Description: Cookbook presents nearly one thousand recipes from forty-five countries throughout the world.

By Craig Claiborne

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Hardcover:

9780060163983 | Reprint edition (Harpercollins, April 1, 1990), cover price $30.00 | About this edition: Cookbook presents nearly one thousand recipes from forty-five countries throughout the world.

The New York Times Cook Book

Presents nearly fifteen hundred recipes, including traditional American and dishes from twenty countries, from appetizers to desserts

By Craig Claiborne

See complete details on each edition (1 edition listed)

Hardcover:

9780060160104 | Rev sub edition (William Morrow Cookbooks, March 1, 1990), cover price $37.50 | About this edition: Presents nearly fifteen hundred recipes, including traditional American and dishes from twenty countries, from appetizers to desserts

Craig Claiborne's Memorable Meals: Menus, Memories and Recipes from over Twenty Years of Entertaining

The author describes the circumstances surrounding some of his favorite dinners and shares recipes for appetizers, soups, seafood, salads, vegetables, and desserts, and lists each individual menu

By Craig Claiborne

See complete details on each edition (1 edition listed)

Hardcover:

9780525243526 | E P Dutton, October 1, 1985, cover price $25.00 | About this edition: The author describes the circumstances surrounding some of his favorite dinners and shares recipes for appetizers, soups, seafood, salads, vegetables, and desserts, and lists each individual menu

Craig Claiborne's Favorites from the New York Times

An eclectic collection of recipes ranges from famed specialties to more domestic entries such as toast and breakfast ideas

By Craig Claiborne

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Hardcover:

9780517459973, titled "Craig Claiborne's Favorites from the New York Times" | Random House Value Pub, August 1, 1985, cover price $3.99 | About this edition: An eclectic collection of recipes ranges from famed specialties to more domestic entries such as toast and breakfast ideas

9780517459966, titled "Craig Claiborne's Favorites from the New York Times" | Random House Value Pub, August 1, 1985, cover price $3.99 | About this edition: An eclectic collection of recipes ranges from famed specialties to more domestic entries such as toast and breakfast ideas

Cooking With Craig Claiborne and Pierre Franey

Collected from the authors' newspaper column are recipes for appetizers, soups, salads, poultry, meat, seafood, vegetables, pasta, breads, sauces and desserts

By Craig Claiborne

See complete details on each edition (1 edition listed)

Paperback:

9780449901304 | Reprint edition (Ballantine Books, March 1, 1985), cover price $27.00 | About this edition: Collected from the authors' newspaper column are recipes for appetizers, soups, salads, poultry, meat, seafood, vegetables, pasta, breads, sauces and desserts

Craig Claiborne's the New New York Times Cookbook and Cookbook Stand

By Craig Claiborne

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Hardcover:

9780812911220, titled "Craig Claiborne's the New New York Times Cookbook and Cookbook Stand" | Times Books, October 1, 1984, cover price $19.95

Craig Claibornes: A Feast Made for Laughter

The entertaining memoirs of the world-renowned culinary expert chronicles his early life, colorful career, and epicurean adventures, and includes one hundred of the author's favorite recipes and a list of recommended cookbooks

By Craig Claiborne

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Paperback:

9780030640070 | Henry Holt & Co, September 1, 1983, cover price $7.95 | About this edition: The entertaining memoirs of the world-renowned culinary expert chronicles his early life, colorful career, and epicurean adventures, and includes one hundred of the author's favorite recipes and a list of recommended cookbooks

The Master Cooking Course: A Step-By-Step Illustrated Guide to the Preparation and Techniques of Four Gourmet Meals/#31179

Product Description: THE MASTER COOKING COURSE is the simplest and clearest presentation available of master cooking skills in book form. Every recipe that appears in the four gourmet meals has been selected to feature an important and basic cooking technique...read more

By Craig Claiborne and Pierre Franey

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Paperback:

9780399505867 | Spiral-bound edition (Putnam Pub Group, October 1, 1982), cover price $2.98 | About this edition: THE MASTER COOKING COURSE is the simplest and clearest presentation available of master cooking skills in book form.

Craig Claiborne's Favorites

By Craig Claiborne

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Paperback:

9780446938082 | Grand Central Pub, February 1, 1981, cover price $2.95

Veal Cookery

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

By Craig Claiborne

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Hardcover:

9780060107734 | Harpercollins, October 1, 1978, cover price $14.95 | About this edition: 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

Craig Claiborne's Kitchen Primer

Describes the basic equipment of an efficient kitchen and presents recipes that demonstrate important culinary techniques

By Craig Claiborne

See complete details on each edition (2 editions listed)

Hardcover:

9780394420714, titled "Craig Claiborne's Kitchen Primer" | Random House Inc, June 1, 1969, cover price $12.95 | About this edition: Describes the basic equipment of an efficient kitchen and presents recipes that demonstrate important culinary techniques

Paperback:

9780394718545, titled "Craig Claiborne's Kitchen Primer" | Vintage Books, October 1, 1972, cover price $10.00 | About this edition: Describes the basic equipment of an efficient kitchen and presents recipes that demonstrate important culinary techniques

Classic French Cooking,

A spiral-bound recipe book accompanies a survey of the classic cuisine of France

By Craig Claiborne

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Hardcover:

9780316261753 | Little Brown & Co, June 1, 1970, cover price $16.95 | About this edition: A spiral-bound recipe book accompanies a survey of the classic cuisine of France

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