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

Author: Thomas McNamee; OverDrive, Inc.
Publisher: New York : Free Press, 2012.
Edition/Format:   eAudiobook : EnglishView 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: Audio book, etc., Sound recording, Internet resource
Document Type: Internet Resource, Computer File, Sound Recording
All Authors / Contributors: Thomas McNamee; OverDrive, Inc.
ISBN: 9781452628127 1452628122
OCLC Number: 815768419
Notes: Electronic audio file.
Performer(s): Read by Dick Hill.
Description: 1 online resource (1 sound file)
Other Titles: Craig Claiborne and the American food renaissance
Responsibility: Thomas McNamee.

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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Linked Data


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