Simon Says: Daily Food Quote, September 12, 2013
In most recipes there are encouragingly few pitfalls. One mustn’t go berserk with the thought, but a quarter cup of liquid, a tablespoon more or less of butter, five minutes or so of cooking time are all variable and the sooner the beginning cook learns it the better the food will be.–Craig Claiborne
Craig Claiborne became food editor of The New York Times in 1957. Food editors didn’t really exist before him, at least in not any serious form. Thomas McNamee refers to him as The Man Who Changed the Way We Ate. Frank Bruni of The New York Times calls him “an anxious Southern man named Craig Claiborne sat on a remote island in the Pacific and plotted to turn the American culinary world on its head.” Claiborne also wrote a stream of bestselling cookbooks, including The New York Times Cookbook, The Chinese Cookbook, and Craig Claiborne’s Gourmet Diet.