Craig Claiborne's Southern Cooking - Hardcover

Claiborne, Craig

Hardcover

ISBN 10: 0517077574 ISBN 13: 9780517077573

Publisher: Random House Value Publishing, 1992

Synopsis

A compilation of more than three hundred recipes from a world famous southerner includes exciting new creations from a down-home kitchen, as well as traditional Cajun, Creole, Tex-Mex, and Carolina Barbeque favorites.

About this title

About the Author

Craig Claiborne's many books include "The New York Times Cookbook," "The New New York Times Cookbook," and "Craig Claiborne's Gourmet Diet." Claiborne received the James Beard Foundation Lifetime Achievement Award in 1992. John T. Edge is the director of the Southern Foodways Alliance. His many books include "Southern Belly." Georgeanna Milam, a native of Mississippi, is a master's candidate in southern studies at the University of Mississippi, where she is writing a thesis on Craig Claiborne.

From Library Journal

Southern cooking is the "vastest and most varied of all traditional and regional cooking in this country," Claiborne states. Soul food, Creole, Cajun, Tex-Mex, and barbecue are delicious subdivisions. Claiborne has written close to 20 cookbooks, and the clarity of his recipes and the acumen of his mind and tastebuds is unquestionable. Cheese-straws, Cajun popcorn, Jeff Davis pie, North Carolina chopped barbecue sandwich, it's all mouthwatering. Major recipes are presented in several versions. This is a fine selection, arranged by course, from a region which is the subject of scores of specialty recipe collections. Highly recommended. SP
Copyright 1987 Reed Business Information, Inc.

Edition details

• Publisher: Random House Value Publishing
• Publication date: 1992
• Language: English
• ISBN 10: 0517077574
• ISBN 13: 9780517077573
• Binding: Hardcover
• Number of pages: 364