Craig Claiborne was a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.
Food editor and restaurant critic for The New York Times, 1957-1986.
Suggested Sara Moulton attend culinary school.
I am simply of the opinion that you cannot be taught to write. You have to spend a lifetime in love with words.
Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi. . . and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing. . . and to top it all off with a wedge of freshly baked pecan pie. .
