Craig Claiborne started as the editor of the New York Times Dining and Wine section in 1957 spent the following 25+ years changing the way that the American people thought about food. He took a section of the newspaper that had once focused helping upscale ladies throw dinner parties and transformed it into the resource of record that we know today. The Best of Craig Claiborne collects 1,000 recipes from his days at the Times, as well as recipes he tested and published after he left that paper. The book came out just a year before he died and it was his last major culinary work. It includes stories of his dining experiences, notable encounters with other foodies of import and anecdotes about his years as a chef and food writer. If you are a fan of the New York Times Dining and Wine section, this is definitely a book to check out.
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
