Craig Claiborne's Memorable Meals

Poached striped bass, garlic sausages, Swedish pea soup, pickled beets, pears stuffed with gorgonzola, cream of sorrel soup, chili con carne, chocolate mousse cakethese are among New York Times food writer Claiborne's favorite dishes. The menus in this book are selected from journals Claiborne kept of the outstanding meals he has prepared and served over the past 20 years. The practicality of this volume for other cooks is questionable, however, for although some of the recipes serve as few as six, others serve up to 50 people; but as a record of Claiborne's culinary creations, the journal is a gem. While not all of the dishes mentioned are accompanied by recipes, the menus themselves are inspiring, and Claiborne's anecdotes make amusing reading. Illustrations not seen by PW. October 30