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Craig Claiborne's kitchen primer
by Craig Claiborne
Product Group: Book
Publisher: Knopf (1969)
ISBN: B0006BVIP4
Unknown Binding
Edition: 1st
SKU: BX010-060907004
Condition: Used: Good
Comments: 8th Printing. Clean, nice hardcover but missing dj. Minor wear to cover. Red mark on top edge (remainder mark) o/wise pgs crisp, clean, tight, unmarked.
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Editorial Reviews
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Product Description
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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Customer Reviews
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Criag Clairborne Kitchen Primer
Rating  (5)
Date: 2008-01-11
0 out of 1 customers found this reveiw helpful
I order several copies and was told I could return them for a refund by amazon but I had to deal directly with the vender. The books were returned by the post office unopened and the venders either contend they didn't receive them or they did.
In any event I lost my money by returning them thru the vender.
I am very dissatisfied.
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The Title Says It All
Rating (5)
Date: 1999-12-13
21 out of 21 customers found this reveiw helpful
I bought two copies two years ago, as a gift and the other for myself. I wish I had been smart enough to look for a book like this in 1990, when I began to take cooking seriously. Now that I've got a small library of cookbooks (30+), I tend to rate cookbooks' usefulness on two criteria: the writing and the instructions. This one should be read for both. The Introduction and First Steps in Cooking alone are worth the price of the book. I've now realized that the best cookbooks are those that convey to the reader that cooking is really a simple undertaking. Some recipes simply take more muscle or thought, but fundamentally, it's just cooking and cooking well is about organization, understanding food, and community. That is, you don't just cook for yourself; you cook for others, too, so you might as well learn how to do it confidently. Claiborne shows you that cooking is just cooking and you can still produce food that tastes good. He never talks down to you. His instruction is that of a relaxed teacher, someone who seems to assume that you've been too busy to focus on other things to learn how to cook. Therefore, his tone IMHO is that of a person who understands the reader is intelligent but just hasn't had the time or inclination to cook. The novice and the expert will learn from this little gem.
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The best beginners cookbook around
Rating (5)
Date: 1999-10-11
12 out of 12 customers found this reveiw helpful
When I was (heck, I still am) learning how to cook, I ransacked bookstores and yard sales for the book that could give me the basics without a lot of fluff. I have everything from Cooking for Dummies to Jane Brody's Good Food Book (even Kids Cooking from Klutz Press). And, with all of those books, I find myself referencing this book before any other. Simple, clear writing, and about the right size (I found the hardback version that was reprinted in 1996). Size is pretty important, after all -- when you're cooking, it's hard to flip through pages of a tiny paperback or lug around a massive binder...but I digress.If you are new to cooking and can't boil an egg (much less water!) or figure out what pot to use, this book is for you.
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A Great Little Cookbook.
Rating  (4)
Date: 1999-02-15
4 out of 4 customers found this reveiw helpful
This is one of my favorite cookbooks. I bought this book in 1980 and still have my original copy. That the pages are stained and tattered is testiomny to the many good meals I've cooked using Craig Claiborne's recipies. This book is an excellent first cookbook as it explains things very well without getting too technical. It would also make a great addition to the library of any casual cook.
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The one book survival guide for life in the kitchen.
Rating (4)
Date: 1998-10-31
8 out of 8 customers found this reveiw helpful
Craig Claiborne has presented the fundamentals for "exploration" and "colonization" of the most essential room in everyone's home! The presentations are crisp and clear and every recipe or set of instructions actually works! The primer gives basic lists of tools, simple recipes, lots of explanations and inspires confidence on every page. When I was a novice in the kitchen, this book was a map and compass. Now, many years later, it is a valued reference book that contains many fundamentals. While not as comprehensive as "The Joy of Cooking", this little book deserves an early place on the kitchen bookshelf. And it is a great book to give as a gift to "start-up" cooks (such as the college grad in a first apartment)!
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