Craig Claiborne

Craig Claiborne ( September 4, 1920 in Sunflower, Mississippi; † 22 January 2000) was an American restaurant critic, cookbook author and journalist. Considered together with MFK Fisher, Julia Child and James Beard as one of the personalities who influenced 1930-1970 the U.S. cooking and food culture significantly.

Life and work

Craig Claibornes mother kept a boarding house where the guests were well cooked. Claiborne served during the 2nd World War and the Korean War in the U.S. Navy and found out during this time that his passion lay in cooking. He used the funds from his G.I. Bill were available to be trained in a hotel school in Lausanne. Then he returned to the United States. He wrote for a number of gourmet magazines and worked for the New York Times, for which he was responsible for the pages from 1957, which dealt with food culture. He is considered the first man, who acted in the United States in a major newspaper that task. In the 1950s, focused newspaper articles, which dealt with cooking and food culture, mainly at a female readership and limited to issues that dealt with the role of a hostess as well as recipes for a slightly upscale cuisine. Craig Claiborne, a passionate gourmet, managed to convey to his readers his passion for good food, talked mainly restaurants with innovative kitchens and was instrumental in that the New York Times was a leader on the U.S. market in these topics. Craig Claibornes columns, restaurant reviews and cookbooks made ​​his readership with a wide variety of ethnic cuisine - especially Asian and Mexican cuisine is known. In the 1950s, the American kitchen was still very conservative in preparation. The few gourmet restaurants, which were to be found in big cities like New York, served exclusively French cuisine - in the opinion of Craig Claiborne - not very high level. Basically, he tried to make restaurants responsible for what they served their guests. For the evaluation of restaurants, he introduced a four-star system that is still used today by many other restaurant critics likewise.

The $ 4,000 - dinner

1975 Claiborne had purchased at one of a television station organized charity event for $ 300 dinner for two persons at the expense of American Express. Together with his friend Pierre Franey he chose the Parisian restaurant Chez Denis, one of the most famous restaurants in the French capital. The local chef Claude Mornay put together a menu of 31 courses for its guests. Were served over a period of five hours grass among other foie, truffles, lobster, caviar, Ortolan, oysters and a selection of wines as a 1918er Chateau Latour, a Mouton Rothschild 1928. Invoice for the menu, American Express took over, was approximately $ 4000. As Claiborne shortly after his meal described in his New York Times column and his Hummer designated inter alia, as gummös, the newspaper received thousands of letters from readers who called this luxurious meal as obscene, scandalous and inappropriate in a world in which so many starved. Among the critics of the meal was also Pope Paul VI ..

Publications

  • The New York Times Cookbook
  • Craig Claiborne 's The New New York Times Cookbook
  • The New York Times International Cookbook
  • A Feast Made for Laughter ( autobiography)
  • Craig Claiborne 's Kitchen Primer
  • Craig Claiborne 's The New York Times Food Encyclopedia
  • Craig Claiborne 's Gourmet Diet ( with Pierre Franey )
  • The Master Cooking Course ( with Pierre Franey )
  • Cooking with Craig Claiborne and Pierre Franey
  • Cooking with Herbs and Spices
  • Veal Cookery
  • Classic French Cooking
  • Elements of Etiquette: A Guide to Table Manners in an Imperfect World
  • Craig Claiborne 's Favorites from The New York Times

Swell

Sunflower (The Beach Boys album)
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