Craig Claiborne

Craig Claiborne was raised in Indianola, Mississippi where he was exposed to a range of cooking styles including southern Jewish cooking and Afro-American food.

After studying journalism, he moved to France and learned cooking in that country and in Switzerland. He got a job with Gourmet magazine before moving on to the job that would consume him for the remainder of his career.

He became the food editor and then food critic for the New York Times and introduced the star rating system that is still used by that publication (rating from 0 to 4 stars).

He wrote extensively about 'foreign foods' in the 1950s and 1960s, introducing Americans to many unheard of recipes. His recipes survive time and still seem vibrant and fresh even today.

The Cookbook Collection entry

The review of the entry for this author in The Food Lovers' Cookbook Collection can be read by clicking on the following link:

American Cookery

Other authors

Adria, Ferran

Alexander, Stephanie

Andrews, Colman

Artusi, Pellegrino

Beard, James

Beeton, Isabella

Brissenden, Rosemary

Bugialli, Giuliano

Cerciello, Jeffrey

Child, Julia

Claiborne, Craig

Clark, Charlotte

Curnonsky (Maurice Sailland)

David, Elizabeth

Ducasse, Alain

Dunlop, Fuchsia

Escoffier, Auguste

Farmer, Fannie

Gray, Rose

Greenspan, Dorrie

Grigson, Jane

Guérard, Michel

Haroutunian, Arto der

Henderson, Fergus

Hermé, Pierre

Hsiang Ju Lin

Huang Su Huei

Katzen, Mollie

Keller, Thomas

Kennedy, Diana

Luard, Elisabeth

Medecin, Jacques

Olney, Richard

Owen, Sri

Pellaprat, Henri-Paul

Picayune Newspaper

Roden, Claudia

Rodgers, Judy

Rogers, Ruth

Rombauer, Irma

Saint-Ange, Evelyn

Shaida, Margaret

Thompson, David

Trang, Corinne

Tsuifeng Lin

Tsuji, Shizuo

Wakuda, Tetsuya

Waters, Alice

Wells, Patricia

Wolfert, Paula