About Craig Claiborne
Craig Claiborne was an American restaurant critic, food journalist, and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography. He made many contributions to gastronomy and food writing in the United States. Claiborne was the first man to supervise the food page at a major American newspaper and is credited with broadening The New York Times's coverage of new restaurants and innovative chefs. Claiborne authored or edited over twenty cookbooks on a wide range of foods and culinary styles, including some of the first best-selling cookbooks dedicated to healthy, low-sodium and low-cholesterol diets.
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