Craig Claiborne, Author Dutton Books $25 (238p) ISBN 978-0-525-24352-6
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...
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Craig Claiborne, Author Crown Publishers $23 (364p) ISBN 978-0-8129-1599-0
The New York Times food columnist and veteran cookbook author offers a selection of Southern fare that runs the gamut from his mother's triple-tiered gelatin mold, circa 1930, to Paul Prudhomme's contemporary Cajun popcorn. Cheese-and-grits...
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Craig Claiborne, Author, Paul Prudhomme, Introduction by Crown Publishers $35 (960p) ISBN 978-0-8129-3089-4
As food editor of the New York Times from the 1950s to the '80s, Claiborne (The New York Times Cookbook) had access to the work of top chefs--and is therefore in a position to offer readers Hunan Lamb from the wok of Tsung Ting Wang and instructions
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