|
|
Article: CUISINE AUTHORITY CRAIG CLAIBORNE IS AMERICA'S FOREMOST FOOD WRITER.(Living Today)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- May 16, 1990
CopyrightCOPYRIGHT 1990 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Vinod Chhabra Staff writer
By any standards, the recipe today would be dismissed as a joke. It calls for a steak to be sprinkled with salt - which draws out the meat juices - then to be sauteed for 35 to 55 minutes over medium-high heat, "to the desired degree of doneness." That would result in being "done" to a tar.
A pork recipe called for the generous use of MSG and salt and soy sauce - salt, salt, salt.
Similarly, shortcuts were rampant. The use of dried, bottled herbs were routinely substituted for fresh, and the "ethnic" recipes weren't.
That was the work of vintage Craig Claiborne, one of the foremost food authorities ...