Craig Claiborne

Abstract: Gourmet foods that are low in salt and also low in cholesterol and calories are presented in a recipe handbook. Over 200 recipes are described; analysis of the calorie, sodium, fat, and cholesterol content per serving follows each recipe. Recipes for appetizers, luncheon dishes, soup, fish, meat, breads, relishes, and desserts are included. Sample menus and a listing of calories, sodium, fat and cholesterol for food items are stated. (rm).

A collection of recipes for Southern-style dishes includes instructions for preparing appetizers, soups, fish and shellfish, poultry, meat, vegetables, breads and desserts, and features Cajun, Tex-Mex, and Carolina barbecue cooking.

Contains 350 recipes, many by famous chefs, and information on restaurants, tools, techniques, people, and places associated with cookery.

Includes more than 1,000 entries and 300 illustrations.

Is your bread plate the one on the left or the right? Are your children automatically invited when you are? Is smoking at table a punishable offense? These may not be earth-shattering questions, but the answers can go a long way in making one of our favorite pastimes - dining - more of a pleasure. Renowned author, chef, and true gentleman Craig Claiborne has assembled this sensible, sophisticated guide to table manners for all of us who want to feel more confident and. graceful at any meal, whether as host or guest, at home or in a restaurant, with family, friends, and even strangers. Drawing on his personal and professional experience, and nurtured by his innate sense of politeness and fairness, Mr. Claiborne shares his expert opinion on everything from good dinner conversation (your recent surgery doesn't qualify) to gracious gift-giving (you can overdo it). Here is advice on the proper way to hold cutlery, dispose of a garnish, prepare tea, order wine. Leaving a tip in a restaurant will no longer be a nightmare. Hosting a dinner party at home will be a joy. Elements of Etiquette will provide you with just the right amount of insight, honesty, and gentle humor to make you feel comfortable and relaxed at anyone's table.

This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.

Some of the recipes in this book have appeared in The Christian Science Monitor, Harper's Bazaar, House and Garden, House Beautiful, and the Ladies' Home Journal.

Herbs -- Food -- Cooking.