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The Resource The man who changed the way we eat : Craig Claiborne and the American food renaissance, Thomas McNamee
The man who changed the way we eat : Craig Claiborne and the American food renaissance, Thomas McNamee
Resource Information
The item The man who changed the way we eat : Craig Claiborne and the American food renaissance, Thomas McNamee represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.This item is available to borrow from all library branches.
Resource Information
The item The man who changed the way we eat : Craig Claiborne and the American food renaissance, Thomas McNamee represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.
This item is available to borrow from all library branches.
- Summary
- "From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the father of the American food revolution, who introduced the world to the likes of Julia Child, Wolfgang Puck, and Alice Waters. From his first day on the job as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from initiating them in the standards of the finest French cuisine and the tantalizing joys of the then mostly unknown foods of India, China, Mexico, Spain, to extolling the pleasures of "exotic" ingredients like arugula, and praising "newfangled" tools like the Cuisinart, which once he'd given his stamp of approval became wildly popular. A good review of a restaurant guaranteed a full house for weeks, while a bad review might close a kitchen down. Based on unprecedented access to Claiborne's personal papers and interviews with a host of food world royalty, including Jacques Pepin, Gael Greene, and Alice Waters, Tom McNamee offers a lively and vivid account of Claiborne's extraordinary adventure in food, from his own awakening in the bistros of Paris, to his legendary wine-soaked dinner parties, to his travels to colorful locals from Morocco to Saigon, and the infamous $4,000 dinner he shared in Paris with French chef Pierre Franey that made front-page news. More than an engrossing biography, this is the story of the country's transition from enchantment with frozen TV dinners to a new consciousness of truly good cooking"--
- Language
- eng
- Edition
- First Free Press hardcover edition.
- Extent
- vii, 339 pages
- Contents
-
- A sensation
- Beyond the Delta horizon
- War and love
- Good at something
- Spring like a cat
- Becoming Craig Claiborne
- Pierre
- Authority
- Attention
- Olympus
- Quits
- Prodigal
- La Nouvelle Cusine
- The feast
- Pre-emeritus
- Love and remembrance
- Fate
- Residuum
- Isbn
- 9781439191507
- Label
- The man who changed the way we eat : Craig Claiborne and the American food renaissance
- Title
- The man who changed the way we eat
- Title remainder
- Craig Claiborne and the American food renaissance
- Statement of responsibility
- Thomas McNamee
- Title variation
- Craig Claiborne and the American food renaissance
- Language
- eng
- Summary
- "From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the father of the American food revolution, who introduced the world to the likes of Julia Child, Wolfgang Puck, and Alice Waters. From his first day on the job as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from initiating them in the standards of the finest French cuisine and the tantalizing joys of the then mostly unknown foods of India, China, Mexico, Spain, to extolling the pleasures of "exotic" ingredients like arugula, and praising "newfangled" tools like the Cuisinart, which once he'd given his stamp of approval became wildly popular. A good review of a restaurant guaranteed a full house for weeks, while a bad review might close a kitchen down. Based on unprecedented access to Claiborne's personal papers and interviews with a host of food world royalty, including Jacques Pepin, Gael Greene, and Alice Waters, Tom McNamee offers a lively and vivid account of Claiborne's extraordinary adventure in food, from his own awakening in the bistros of Paris, to his legendary wine-soaked dinner parties, to his travels to colorful locals from Morocco to Saigon, and the infamous $4,000 dinner he shared in Paris with French chef Pierre Franey that made front-page news. More than an engrossing biography, this is the story of the country's transition from enchantment with frozen TV dinners to a new consciousness of truly good cooking"--
- Assigning source
- Provided by publisher
- Biography type
- individual biography
- Cataloging source
- DLC
- http://library.link/vocab/creatorDate
- 1947-
- http://library.link/vocab/creatorName
- McNamee, Thomas
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TX649.C55
- LC item number
- M38 2012
- Literary form
- non fiction
- Nature of contents
- bibliography
- http://library.link/vocab/subjectName
-
- Claiborne, Craig
- Claiborne, Craig
- Food writers
- BIOGRAPHY & AUTOBIOGRAPHY
- COOKING
- BIOGRAPHY & AUTOBIOGRAPHY
- Food writers
- United States
- Label
- The man who changed the way we eat : Craig Claiborne and the American food renaissance, Thomas McNamee
- Bibliography note
- Includes bibliographical references (pages 310-319) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- A sensation -- Beyond the Delta horizon -- War and love -- Good at something -- Spring like a cat -- Becoming Craig Claiborne -- Pierre -- Authority -- Attention -- Olympus -- Quits -- Prodigal -- La Nouvelle Cusine -- The feast -- Pre-emeritus -- Love and remembrance -- Fate -- Residuum
- Dimensions
- 24 cm
- Edition
- First Free Press hardcover edition.
- Extent
- vii, 339 pages
- Isbn
- 9781439191507
- Isbn Type
- (hardback)
- Lccn
- 2011049125
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- System control number
-
- (OCoLC)741542810
- (OCoLC)ocn741542810
- Label
- The man who changed the way we eat : Craig Claiborne and the American food renaissance, Thomas McNamee
- Bibliography note
- Includes bibliographical references (pages 310-319) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- A sensation -- Beyond the Delta horizon -- War and love -- Good at something -- Spring like a cat -- Becoming Craig Claiborne -- Pierre -- Authority -- Attention -- Olympus -- Quits -- Prodigal -- La Nouvelle Cusine -- The feast -- Pre-emeritus -- Love and remembrance -- Fate -- Residuum
- Dimensions
- 24 cm
- Edition
- First Free Press hardcover edition.
- Extent
- vii, 339 pages
- Isbn
- 9781439191507
- Isbn Type
- (hardback)
- Lccn
- 2011049125
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- System control number
-
- (OCoLC)741542810
- (OCoLC)ocn741542810
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