By URL
By Username
By MRSS
Enter a URL of an MRSS feed
 
or

Called the nation's preeminent food journalist, Mississippi-born Craig Claiborne trained in Switzerland as a chef on the GI bill after World War II. On his return to the United States, he began writing articles for Gourmet and became an editor at the magazine. His career skyrocketed when The New York Times hired him as its first food columnist in 1957. Claiborne was thew first to introduce pleasure to the world of cooking.