A Kitchen Primer
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Book: Good
Jacket: No dust jacket
Pages: Good
Condition remarks: Condition as shown in image
For anyone who has ever stood in a kitchen and wondered where to begin, Craig Claiborne's A Kitchen Primer is the essential guide that transforms the intimidating into the intuitive. Written by the legendary food critic and cookbook author who shaped American culinary taste for decades as the food editor of *The New York Times*, this foundational text presents the core techniques, ingredients, and principles that underpin confident, competent cooking — from mastering the perfect omelette to understanding the architecture of a well-balanced sauce. Claiborne writes with the clarity and authority of a true culinary educator, distilling a lifetime of professional kitchen knowledge into accessible, practical instruction without ever talking down to the reader. A Kitchen Primer argues that good cooking is not a gift but a craft — one that can be learned, practiced, and refined by anyone willing to pay attention. Elegant in its simplicity and rigorous in its standards, this is the book that quietly raises the question: once you know the rules, how far will you go?
Author: Craig Claiborne
Format: Paperback
Genre: Cookery
Condition remarks:
Book: Good
Jacket: No dust jacket
Pages: Good
Condition remarks: Condition as shown in image
For anyone who has ever stood in a kitchen and wondered where to begin, Craig Claiborne's A Kitchen Primer is the essential guide that transforms the intimidating into the intuitive. Written by the legendary food critic and cookbook author who shaped American culinary taste for decades as the food editor of *The New York Times*, this foundational text presents the core techniques, ingredients, and principles that underpin confident, competent cooking — from mastering the perfect omelette to understanding the architecture of a well-balanced sauce. Claiborne writes with the clarity and authority of a true culinary educator, distilling a lifetime of professional kitchen knowledge into accessible, practical instruction without ever talking down to the reader. A Kitchen Primer argues that good cooking is not a gift but a craft — one that can be learned, practiced, and refined by anyone willing to pay attention. Elegant in its simplicity and rigorous in its standards, this is the book that quietly raises the question: once you know the rules, how far will you go?