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The man who changed the way we eat : Craig Claiborne and the American food renaissance

Author: Thomas McNamee
Publisher: New York : Free Press, 2012.
Edition/Format:   Book : Biography : English : First Free Press hardcover editionView all editions and formats
Database:WorldCat
Summary:
"From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the father of the American food revolution, who introduced the world to the likes of Julia Child, Wolfgang Puck, and Alice Waters. From his first day on the job as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from initiating them in the standards of the finest  Read more...
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Details

Genre/Form: Biography
Named Person: Craig Claiborne; Craig Claiborne
Material Type: Biography
Document Type: Book
All Authors / Contributors: Thomas McNamee
ISBN: 9781439191507 1439191506 1439191514 9781439191514
OCLC Number: 741542810
Description: vii, 339 pages ; 24 cm
Contents: A sensation --
Beyond the Delta horizon --
War and love --
Good at something --
Spring like a cat --
Becoming Craig Claiborne --
Pierre --
Authority --
Attention --
Olympus --
Quits --
Prodigal --
La Nouvelle Cusine --
The feast --
Pre-emeritus --
Love and remembrance --
Fate --
Residuum.
Other Titles: Craig Claiborne and the American food renaissance
Responsibility: Thomas McNamee.
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Abstract:

"From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the father of the American food revolution, who introduced the world to the likes of Julia Child, Wolfgang Puck, and Alice Waters. From his first day on the job as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from initiating them in the standards of the finest French cuisine and the tantalizing joys of the then mostly unknown foods of India, China, Mexico, Spain, to extolling the pleasures of "exotic" ingredients like arugula, and praising "newfangled" tools like the Cuisinart, which once he'd given his stamp of approval became wildly popular. A good review of a restaurant guaranteed a full house for weeks, while a bad review might close a kitchen down. Based on unprecedented access to Claiborne's personal papers and interviews with a host of food world royalty, including Jacques Pepin, Gael Greene, and Alice Waters, Tom McNamee offers a lively and vivid account of Claiborne's extraordinary adventure in food, from his own awakening in the bistros of Paris, to his legendary wine-soaked dinner parties, to his travels to colorful locals from Morocco to Saigon, and the infamous $4,000 dinner he shared in Paris with French chef Pierre Franey that made front-page news. More than an engrossing biography, this is the story of the country's transition from enchantment with frozen TV dinners to a new consciousness of truly good cooking"--

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"Craig Claiborne was the greatest influence of my professional life in America. Knowledgeable, dedicated, and driven, he was determined to better American eating habits. As Thomas McNamee nicely Read more...

 
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