MARC Record from harvard_bibliographic_metadata

LEADER: 02163nam a2200361 i 4500
001 013180965-2
005 20120801160728.0
008 120104s2012 nyua b 001 0beng
010 $a 2011049125
020 $a9781439191507 (hardback)
020 $z9781439191514 (ebook)
035 0 $aocn741542810
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $an-us---
050 00 $aTX649.C55$bM38 2012
082 00 $a641.5092$aB$223
084 $aBIO000000$aCKB000000$aBIO025000$2bisacsh
100 1 $aMcNamee, Thomas,$d1947-
245 10 $aThe man who changed the way we eat :$bCraig Claiborne and the American food renaissance /$cThomas McNamee.
246 30 $aCraig Claiborne and the American food renaissance
250 $aFirst Free Press hardcover edition.
260 $aNew York :$bFree Press,$c2012.
300 $avii, 339 pages ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references (pages 310-319) and index.
520 $aThe first biography of the father of the American food revolution, who introduced the world to the likes of Julia Child, Wolfgang Puck, and Alice Waters. From his first day as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from the standards of the finest French cuisine and the joys of the then mostly unknown foods of India, China, Mexico, Spain, to extolling the pleasures of "exotic" ingredients like arugula, and praising "newfangled" tools like the Cuisinart. A good review of a restaurant guaranteed a full house for weeks, while a bad review might close one down. Based on unprecedented access to Claiborne's personal papers and interviews with a host of food world royalty, Tom McNamee offers a vivid account of Claiborne's adventure in food. More than a biography, this is the story of the country's transition from frozen TV dinners to a new consciousness of truly good cooking.--$cFrom publisher description.
600 10 $aClaiborne, Craig.
650 0 $aFood writers$zUnited States$vBiography.
988 $a20120510
906 $0DLC