Craig Claiborne

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Food editor, restaurant critic, cookbook author, and gracious host, Craig Claiborne (1920–2000) was instrumental in leading millions of meat-and-potato Americans to the table of fine cuisine. As food editor of the New York Times and the country's foremost restaurant critic, he introduced gastronomically sheltered Americans to the greatest chefs of France, Italy, and Asia and, through his recipes and more than twenty books, encouraged home cooks to broaden their culinary horizons.


From The Oxford Encyclopedia of Food and Drink in America in Oxford Reference.

Subjects: Cookery, Food, and Drink.

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