The Food Lovers' Cookbook Collection
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: