Maureen Mills

Director, Network London PR

They first published this comprehensive tome in 1961, but my edition is from 1981 – it has provided me with that fundamental assurance of tried-and-tested classic dishes, both international and North American, that made Craig Claiborne’s efforts truly timeless. I know that subsequent editions of the book have been updated and many recipes have been added, but my copy represents a moment in time for me.

Johanna Mendelson Forman

Adjunct Professor in International Affairs

This cookbook is one of two books I used when I was first married and in graduate school when I was learning to cook. Claiborne provided good instructions. The recipes had an international flair, yet were not too complex for a beginner.

Suzy Chase

Host/producer of cookbook podcast Cookery by the Book

Claiborne understood that American food traditions especially those in New York City were heavily influenced by ethnic cooking. This is co-authored by Pierre Franey.

Julee Rosso

Cook and food writer

Everyone in New York’s favourite in the 70’s and 80’s.

Jon Bonné

Author

Claiborne still kills it.

Cathy Cochran-Lewis

Consultant and writer

Robert McCullough

Publisher of Appetite

Monica Eng

Writer and broadcaster

Russ Parsons

Food columnist of LA Times

Barbara Haber

Author and food historian

Barbara Ketcham Wheaton

Honorary curator of the culinary collection at the Schlesinger Library

Susan Spicer

Chef

Jeff Potter

Author

Clark Wolf

Consultant and writer

Marion Nestle

Academic, food activist and author

Shuko Oda

Koya Bar Head Chef

Job Ubbink

Food scientist

Andrew F. Smith

Food historian

Ellen Schrecker

Professor of American History and author