Search-icon

The Man Who Changed the Way We Eat

Craig Claiborne and the American Food Renaissance

By

Hardcover published by Free Press (Free Press)

Larger Image
have you read it? rate it!
Histogram_reset_icon
(3 REVIEWS)
ADD TO MY SHELF
About This Book
In 1957, America was a gastronomic wasteland. One man changed all that.

From his perch at the New York Times, Craig Claiborne led America’s food revolution. He took readers where they had never been before, and brought Julia Child and Jacques Pépin to national acclaim. He introduced us to the foods and tools we take for granted today, from crème fraîche and balsamic vinegar to arugula and the salad spinner. And he turned dinner into an event—dining out, delighting your friends, or simply cooking for your family.

But the passionate gastronome led a conflicted personal life. Forced to mask his sexuality, he was imprisoned in solitude and searched for stable and lasting love. In The Man Who Changed the Way We Eat, acclaimed biographer Thomas McNamee unfolds a new history of American gastronomy and reveals in full a great man who until now has never been truly known.
Show less
In 1957, America was a gastronomic wasteland. One man changed all that.

From his perch at the New York Times, Craig Claiborne led America’s food revolution. He took readers where they had never been before, and brought Julia Child and Jacques Pépin to national acclaim. He introduced us to the foods and tools we take for granted today, from crème fraîche and balsamic vinegar to arugula and the salad spinner. And he turned dinner into an event—dining out, delighting your friends, or simply cooking for your family.

But the passionate gastronome led a conflicted personal life. Forced to mask his sexuality, he was imprisoned in solitude and searched for stable and lasting love. In The Man Who Changed the Way We Eat, acclaimed biographer Thomas McNamee unfolds a new history of American gastronomy and reveals in full a great man who until now has never been truly known.
Product Details
Hardcover (352 pages)
Published: May 8, 2012
Publisher: Free Press
Imprint: Free Press
ISBN: 9781439191507
Other books byThomas McNamee
  • Alice Waters and Chez Panisse

    Alice Waters and Chez Panisse
    The first authorized biography of "the mother of American cooking" (The New York Times) This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

    The Return of the Wolf to Yellowstone

    The Return of the Wolf to Yellowstone
    A New York Times Notable Book The inside account of the environmental story of the decade Early in this century, U.S. government agents trapped, poisoned, or shot every wolf they could track down in and around Yellowstone National Park. By 1926, not one wolf was left alive. After generations of struggle between the wolf's friends and foes, the wolf was returned to Yellowstone in January of 1995. Thomas McNamee chronicles the drama of the reintroduction, the political machinations behind it, and the harrowing details of the wolves' own lives. In his telling, it is easy to see why this saga has stirred the imagination of a nation.

    The Grizzly Bear

    The Grizzly Bear

Favorite QuotesFROM THIS BOOK
Quote Cannot be Empty

Submitted quotes are usually posted within 48 hours

ThanksYour Quote Will be posted Shortly
Bookish