About Craig Claiborne

Craig Claiborne

The late Craig Claiborne was a restaurant critic, food writer, and book author whose work introduced Americans to ethnic and regional cuisines. Claiborne began his career in New York City after returning from the Lousanne Hotel School in Lousanne, Switzerland. He was a contributor to Gourmet magazine and later became food editor at the New York Times. Claiborne authored more than 15 books and a memoir. He left his estate to the Culinary Institute of America.

Oysters Rockefeller

Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.

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