Craig Claiborne Książki

Contains complete recipes for delectable meals that can be prepared in an hour or less.

The New York Times Cook Book, first published in 1961, features nearly 1,500 updated recipes, including new dishes from various cuisines and enhanced traditional American recipes. With clear instructions and a focus on fresh ingredients, it serves all occasions, making it an essential cookbook for any home cook.

From the dust jacket: A companion volume to that perennial favorite The New York Times Cook Book, Craig Claiborne's new book is all new from start to finish. All the recipes (and there are more than 1,200) are new, and there are more than 400 tempting and exciting menus. The menus and the recipes have the originality and variety that have made Craig Claiborne's food selection nationally known. They provide guidelines for the simplest meal and the most formal banquet. And as in The New York Times Cook Book, the recipes cover every category and subject.Many find that menus are a help and stimulus in planning meals and successfully combining recipes. Whether you are giving a picnic or barbecue, brunch for guests or family, a special holiday meal, or a sumptuous formal dinner, here is a wealth of menu suggestions to delight the eye and please the palate. And the clearly presented and easy-to-follow recipes run the gamut from old favorites to exotic international specialties. Here, in fact, is everything you need to make entertaining delightfully easy as well eminently successful - and family meal planning and preparation a wonderfully satisfying experience.The New York Times Menu Cook Book is illustrated with many photographs, including step-by-step photos, and original drawings; there is also a complete index.

Two seasoned food professionals—a cookbook editor and a caterer—tackle the challenge of serving imaginative, flavorful dishes without extensive fuss. Their approach is to draw inspiration from renowned cooks like Julia Child and James Beard, uncovering simple yet delicious recipes hidden in complex cookbooks. They present a diverse collection of recipes that balance flavors, featuring American classics such as spoon bread and oven-fried chicken, alongside exotic dishes like Moghul Lamb and Bangkok Chicken. Each recipe includes tips, variations, and practical advice on using new ingredients, complemented by their own tried-and-true favorites. The compilation boasts 119 master recipes, 81 variations, and 34 Editors' Kitchen recipes, creating a culinary treasure trove. McCullough and Witt offer fresh perspectives on traditional cooking methods, such as roasting chicken at high temperatures and innovative pasta preparation. The book also provides essential information on entertaining, crafting salads, and quick breads, along with microwave tips. With a warm and encouraging tone, the authors inspire cooks to experiment and develop their own recipes, making this user-friendly guide suitable for both beginners and experienced cooks alike. It promises to be a go-to source for distinctive culinary creations.

Fifty recipes of the world famous chefs are adapted for the home kitchen. Superb, specially commissioned photographs by Tom Eckerle, all in full-color, illustrate recipes throughout. The recipes are based on the renowned and popular cooking demonstrations of De Gustibus at Macy's. Special tips and techniques cover cooking times, plan-ahead advice, menu strategy, recommended substitutes for hard-to-find ingredients, and more.

This work for serious cooks has been expanded to include Middle Eastern, Indonesian, and North African cuisines.

Craig Claiborne, Virginia Lee, Die original chinesische Küche. Mit über 200 Spezialitätenrezepten, 7. Auflage 1980, ISBN 3453401670, Reihe: Die farbigen Heyne-Kochbücher