| Summary: | The first biography of the father of the American food revolution, who introduced the world to the likes of Julia Child, Wolfgang Puck, and Alice Waters. From his first day as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from the standards of the finest French cuisine and the joys of the then mostly unknown foods of India, China, Mexico, Spain, to extolling the pleasures of "exotic" ingredients like arugula, and praising "newfangled" tools like the Cuisinart. A good review of a restaurant guaranteed a full house for weeks, while a bad review might close one down. Based on unprecedented access to Claiborne's personal papers and interviews with a host of food world royalty, Tom McNamee offers a vivid account of Claiborne's adventure in food. More than a biography, this is the story of the country's transition from frozen TV dinners to a new consciousness of truly good cooking.--From publisher description.
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