Craig Claiborne's A Feast Made for Laughter

Craig Clairborne was a food critic, chef and author who presided over the expansion of the interest in food in the United States. He is credited with introducing the cuisines of Asia, the Caribbean and the huge variety of South American traditions. He also saw the interest grow on television from local cooking shows to Julia Child's first PBS program, then onto the appearance of entire networks devoted to food. In this autobiography, Clairborne describes taking refuge in his mother's kitchen to survive his afflicted childhood, using his G.I. Bill to attend the Swiss Hotel School and his $4,000 dinner won by placing a $300 bid at a charity auction. He also includes many favorite recipes, full meal plans, entertaining tips and wine pairings. During his tenure as food critic and editor for the New York Times he established his rating scale of stars which became as famous as Michelin in rating style. Among the favored are complex French recipes that require an expert touch, although the brioche is almost simple and uncomplicated. He also includes his mother's recipe for Chicken Spaghetti which is very worth trying.