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Books like The master cooking course by Craig Claiborne


First publish date: 1982
Authors: Craig Claiborne
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The master cooking course by Craig Claiborne

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Books similar to The master cooking course (12 similar books)

How to Cook Everything by 6603603|Mark Bittman book cover

📘 How to Cook Everything
 by Mark Bittman

Mark Bittman's entry‑level cookbook offers clear, practical recipes for everyday cooking, covering basic techniques and a wide range of dishes—including vegetarian options—aimed at home cooks in the United States.

★★★★★★★★★★ 4.1 (16 ratings)
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On food and cooking by 12058739|Harold McGee book cover

📘 On food and cooking
 by Harold McGee

On Food and Cooking offers a definitive, science‑backed look at ingredients, techniques and the history of eating, with updated explanations and rich illustrations for chefs and home cooks alike.

★★★★★★★★★★ 4.5 (8 ratings)
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The flavor bible by 6995675|Karen Page book cover

📘 The flavor bible
 by Karen Page

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

★★★★★★★★★★ 5.0 (3 ratings)
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New York Times Cook Book by 6277391|Craig Claiborne book cover

📘 New York Times Cook Book
 by Craig Claiborne

A classic cookbook by New York Times food editor Craig Claiborne, offering a wide range of international and American recipes tailored for the home gourmet cook.

★★★★★★★★★★ 2.7 (3 ratings)
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Craig Claiborne's Favorites From The New York Times by 6277391|Craig Claiborne book cover

📘 Craig Claiborne's Favorites From The New York Times
 by Craig Claiborne

A compendium of 350 recipes by renowned chefs, accompanied by insights on restaurants, culinary tools, techniques, people, and places from Craig Claiborne's New York Times column.

★★★★★★★★★★ 2.0 (2 ratings)
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Mastering the art of French cooking by 6511680|Julia Child book cover

📘 Mastering the art of French cooking
 by Julia Child

A practical guide showing how classic French dishes can be made using readily available American ingredients and appliances.

★★★★★★★★★★ 4.0 (2 ratings)
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New York Times food encyclopedia by 6277391|Craig Claiborne book cover

📘 New York Times food encyclopedia
 by Craig Claiborne

The New York Times Food Encyclopedia, authored by Craig Claiborne, catalogs more than 1,000 culinary entries and 300 illustrations, covering ingredients, recipes, and food terminology.

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New New York times cookbook by 6277391|Craig Claiborne book cover

📘 New New York times cookbook
 by Craig Claiborne


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The New York Times Menu Cook Book by 6277391|Craig Claiborne book cover

📘 The New York Times Menu Cook Book
 by Craig Claiborne


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Craig Claiborne's memorable meals by 6277391|Craig Claiborne book cover

📘 Craig Claiborne's memorable meals
 by Craig Claiborne


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Kitchen Primer by 6277391|Craig Claiborne book cover

📘 Kitchen Primer
 by Craig Claiborne


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The New York Times International Cook Book by 6277391|Craig Claiborne book cover

📘 The New York Times International Cook Book
 by Craig Claiborne


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Some Other Similar Books

The Professional Chef by The Culinary Institute of America
The Art of French Cooking by Julia Child
The Joy of Cooking by Irma S. Rombauer
Salt, Fat, Acid, Heat by Sam Sifton
The Cook's Illustrated Cookbook by Cook's Illustrated
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt

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