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424:, Claiborne has been credited with making the often intimidating world of French and other ethnic cuisine accessible to an American audience and American tastes. Claiborne authored or edited over twenty cookbooks on a wide range of foods and culinary styles, including some of the first best-selling cookbooks dedicated to healthy, low-
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s coverage of new restaurants and innovative chefs. A typical food section of a newspaper in the 1950s was largely targeted to a female readership and limited to columns on entertaining and cooking for the upscale homemaker. Claiborne brought his knowledge of cuisine and own passion for food to the
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criticized it, calling it "scandalous." It was also noted that he and Franey ordered nearly every dish on the menu, but they took only a few bites of each one. Despite its scale and expense, Claiborne gave the meal a mixed review, noting that several dishes fell short in terms of conception,
381:(and, Claiborne observed, not terribly high quality). Looking to hold restaurants accountable for what they served and help the public make informed choices about where to spend their dining dollars, he created the four-star system of rating restaurants still used by
393:, Claiborne also enjoyed documenting his own eating experiences and the discovery of new talent and new culinary trends across the country and across the world. Among the many then-unknown chefs he brought to the public's attention was the
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and which has been widely imitated. Claiborne's reviews were exacting and uncompromising, but he also approached his task as a critic with an open mind and eye for cooking that was different, creative and likely to appeal to his readers.
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diets. He had a long-time professional relationship and collaborated on many books and projects with the French-born New York City chef, author and television personality
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column, the newspaper received a deluge of reader mail expressing outrage at such an extravagance at a time when so many in the world went without. Even the
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In 1975, he placed a $ 300 winning bid at a charity auction for a no-price-limit dinner for two at any restaurant of the winner's choice, sponsored by
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Claiborne's columns, reviews and cookbooks introduced a generation of
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Claiborne was the first man to supervise the food page at a major
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468:, where they racked up a $ 4,000 tab (equivalent to $ 22,600 in 2023) on a five-hour, thirty-one-course meal of
845:"I am simply of the opinion that you cannot be taught to write. You have to spend a lifetime in love with words." (
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pages, transforming it into an important cultural and social bellwether for New York City and the nation at large.
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The Best of Craig
Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks
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1043:"Dining Out: New York City Culinary Conversation of James Beard, Jane Nickerson, and Cecily Brownstone"
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Craig
Claiborne's Memorable Meals Menus, Memories and Recipes from over Twenty Years of Entertaining
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Claiborne, who suffered from a variety of health problems in his later years, died at age 79 at
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Returning to the U.S. from Europe, he worked his way up in the food-publishing business in
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1111:"Craig Claiborne, pioneering New York Times food critic, dies at 79" (January 24, 2000)
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magazine and a food-product publicist, finally becoming the food editor of
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and rare wines. When
Claiborne later wrote about the experience in his
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224:(September 4, 1920 – January 22, 2000) was an American
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Elements of
Etiquette: A Guide to Table Manners in an Imperfect World
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and book author. A long-time food editor and restaurant critic for
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1139:"Craig Claiborne, 79, Times Food Editor And Critic, Is Dead"
939:"Craig Claiborne, 79, Times Food Editor And Critic, Is Dead"
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Jenna Orkin
Interviews New York Food Critic Craig Claiborne
18:
American restaurant critic, food journalist and book author
1163:, circa 1985. Includes a discussion of his homosexuality.
285:, where he majored in journalism and got his B.A. degree.
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American Food
Writing: An Anthology with Classic Recipes
1007:"The Unsung Influence of a Pioneering Food Journalist"
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Craig
Claiborne's The New York Times Food Encyclopedia
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Craig
Claiborne's Favorites from the New York Times
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Craig Claiborne's Favorites from the New York Times
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Craig Claiborne's Favorites from the New York Times
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Craig Claiborne's Favorites from The New York Times
420:Along with chef, author and television personality
51:. Unsourced material may be challenged and removed.
991:. New York: The H. W. Wilson company. p. 96.
654:Craig Claiborne's The New New York Times Cookbook
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350:in 1957 following the Times' first food editor,
686:(1982) (with Pierre Franey), Putnam Pub. Group
1227:United States Navy personnel of the Korean War
738:(1985) (with Pierre Franey), Ballantine Books
697:Cooking with Craig Claiborne and Pierre Franey
1222:United States Navy personnel of World War II
405:. At the time, few people outside America's
1096:Journal of the American Medical Association
630:(1978) (with Pierre Franey) Harper-Collins
816:(story on $ 4000 meal is anthologized in)
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1187:20th-century American non-fiction writers
550:The New York Times International Cookbook
111:Learn how and when to remove this message
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277:He essayed in premedical studies at the
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238:, he was also the author of numerous
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643:(1978) Time-Life Foods of the World
308:(Lausanne Hotel School), located in
49:adding citations to reliable sources
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1202:American expatriates in Switzerland
1137:Miller, Bryan (January 24, 2000).
968:"When He Dined, the Stars Came Out"
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389:Inspired by food writers including
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1297:20th-century American male writers
1267:People from Sunflower, Mississippi
1041:Voss, Kimberly (October 1, 2014).
904:List of American print journalists
749:Craig Claiborne's Southern Cooking
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1312:20th-century American LGBT people
1307:American male non-fiction writers
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919:List of people from New York City
604:Vol. 4 (1978) Random House Trade
537:The New York Times Menu Cook Book
511:The Culinary Institute of America
436:. Claiborne was an advocate of a
409:had any awareness of Louisiana's
1232:American public relations people
1207:American LGBT military personnel
1063:"The History of Food Journalism"
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788:Craig Claiborne's Kitchen Primer
673:(1982) autobiography, Doubleday
460:, a noted restaurant located in
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914:List of people from Mississippi
764:(1992) William Morrow & Co
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36:needs additional citations for
1292:The New York Times journalists
1091:Craig Claiborne's Gourmet Diet
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415:its unique culinary traditions
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1272:The New York Times columnists
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615:Cooking with Herbs and Spices
507:St. Luke's-Roosevelt Hospital
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186:University of Missouri (B.A.)
1252:LGBT people from Mississippi
1155:London South Bank University
1147:. Retrieved April 12, 2012.
1089:Crown, Elizabeth F. (1980).
751:(1987) New York Times Books
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1237:American restaurant critics
966:Wells, Pete (May 8, 2012).
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824:(Library of America, 2007)
777:(1992) (with Virginia Lee)
528:The New York Times Cookbook
306:École hôtelière de Lausanne
189:École hôtelière de Lausanne
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1287:Writers from New York City
1277:The New York Times editors
1068:Journalism History journal
591:Vol. 3 (1977) Times Books
578:Vol. 2 (1976) Times Books
565:Vol. 1 (1975) Times Books
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671:A Feast Made for Laughter
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987:Mortiz, Charles (1970).
699:(1985) Ballantine Books
660:, New York Times Books,
552:(1971) Harper & Row
539:(1966) Harper & Row
401:, chef and restaurateur
288:Claiborne served in the
304:benefits to attend the
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641:Classic French Cooking
340:, as a contributor to
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1262:People from Lausanne
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1071:. September 16, 2020
847:A Feast for Laughter
790:(1993) Random House
775:The Chinese Cookbook
617:(1977) Bantam Books
204:restaurant criticism
45:improve this article
1242:Diet food advocates
1048:New York Food Story
803:(1999) Times Books
725:(1985) Crown Books
363:The New York Times'
1144:The New York Times
1012:The New York Times
973:The New York Times
947:. January 24, 2000
944:The New York Times
712:(1985) E P Dutton
383:The New York Times
348:The New York Times
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1005:(April 7, 2021).
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1177:1920 births
1003:Sifton, Sam
951:October 17,
882:Food portal
430:cholesterol
422:Julia Child
413:culture or
395:New Orleans
356:James Beard
314:Switzerland
264:Mississippi
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1171:Categories
925:References
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407:Deep South
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254:Early life
248:gastronomy
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470:foie gras
399:Louisiana
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260:Sunflower
240:cookbooks
1151:Obituary
854:See also
474:truffles
438:fad diet
428:and low-
338:New York
310:Lausanne
296:and the
258:Born in
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530:(1961)
490:Vatican
478:lobster
343:Gourmet
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