Craig Claiborne and the American Food Renaissance
Starred review from September 15, 2012
When Craig Claiborne joined the New York Times as the food editor in 1957, no one could have predicted that this Mississippi gentleman would have such a broad-ranging and long-lasting impact on the gastronomic world, from introducing the salad spinner to Americans to putting critic into restaurant critic. McNamee's thoroughly researched work not only details Claiborne's sometimes troubled life but in a wider perspective provides an interesting history of how the food world has changed over the last 50 years. The prolific, award-winning Dick Hill brings a delightfully enthusiastic performance, drawing the listener into this delicious story. VERDICT This excellent biography is recommended for all foodies. ["Fans of culinary biographies will appreciate McNamee's extensive research and the intimate level of details, as well as the inside scoop on the New York City food scene," read the review of the Free Pr: S. & S. hc, LJ 5/15/12.--Ed.]--Donna Bachowski, Orange Cty. Lib. Syst., Orlando, FL
Copyright 2012 Library Journal, LLC Used with permission.
Starred review from August 27, 2012
America in the 1950s was a country that put little focus on fine cooking in the home. In fact, there seemed to be little focus put on fine dining whatsoever, until the New York Times christened its first-ever food critic. Dick Hill narrates this riveting audio edition of the biography of that critic, Craig Claiborne, a man who guided and influenced cooks nationwide. The tone of Hill's reading is slightly snooty, like that of a gourmet stuck in a fast-food restaurant, studying each french fry for perfection as he attempts to educate the masses on how a civilized society should eat. For any other audio title, this tonal choice would sound arrogant and condescending, but in McNamee's work it enhances the author's prose and provides for flavorful listening. Hill is smart enough to firmly plant tongue-in-cheek and play to his audience, while never distancing himself from listeners. An enjoyable audiobook that will leave you hungry for more. A Free Press hardcover.
April 23, 2012
McNamee argues for Claiborne’s significance in connecting home cooking, fine dining, and classic and ethnic foods in the postwar period in this often light and uneven biography. Despite poor Mississippi Delta beginnings balanced by gracious Southern food and manners, the sensitive, misfit Claiborne (1920–2000) went on to college then served in the Navy during WWII. Navy intelligence service exposed him to broader sensory and sexual experiences. He later enrolled in a Swiss hospitality school and returned to New York, set on becoming the New York Times first male food editor. Freelancing led to public relations work whose perks included fine dining at leading gastronomic temples and that dream job at the Times. Claiborne’s long professional and personal relationship with Pierre Franey and the 1961 publication of his New York Times Cook Book launched him on a broader platform just ahead of Julia Child, eventually leading to his regular bylined restaurant reviews. Professional success sometimes countered the ups and downs of Claiborne’s private life, particularly those related to sexuality and alcohol.. Agent, David McCormick.