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Craig Claiborne's Kitchen Primer, First Edition First Printing 1969, Classic Vintage Cookbook, Hardcover with Dust Jacket

Craig Claiborne's Kitchen Primer, First Edition First Printing 1969, Classic Vintage Cookbook, Hardcover with Dust Jacket

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$75.00

Rare find — there's only 1 of these in stock.

Overview

  • Vintage item from the 1930s
  • Favorited by: 16 people
  • Gift wrapping and message available
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From Nelson, NH
Returns and exchanges accepted
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Description

This rare first edition, first printing hardcover of renowned New York Times food and restaurant critic Craig Claiborne’s classic “Kitchen Primer” is a joy to browse through for both the experienced and beginning cook.

With charming black and white illustrations by Tom Funk, this first edition was published in 1969 by Alfred A. Knopf, New York.

There are 284 pages, including the prelims and index, and the book measures 8-1/8 inches by 6-3/8 inches. I love the strikingly colorful orange cover with its black line illustrations on the front and back, but the dust jacket (see photos) is also included.

According to the publisher's description of the book, Claiborne here "explains fundamental techniques--from how to peel and chop to how to understand the egg. He teaches a simple sauce, then puts it to work in a variety of dishes." You'll learn everything from how to shell a shrimp or peel a peach to the technique of butterflying a leg of lamb.

Throughout, he shares his own best-loved recipes, from his delicious meatloaf to an array of creations such as Crab Louis, Tomatoes with Curried Chicken, The Best Popovers, and Cream Cheese and Almond Pie.

The original owner has taped a New York Times article about Craig Claiborne into one of the blank front pages. Also included is a a 1960s color flyer for another of his books, indicating that this must have been offered as a Book of the Month.

The text is unmarked, the pages are clean, and the binding is sound. The dust jacket shows signs of wear with some creasing.

Any foodie would appreciate receiving this first edition gem by a beloved cookbook writer and restaurant guide.
This rare first edition, first printing hardcover of renowned New York Times food and restaurant critic Craig Claiborne’s classic “Kitchen Primer” is a joy to browse through for both the experienced and beginning cook.

With charming black and white illustrations by Tom Funk, this first edition was published in 1969 by Alfred A. Knopf, New York.

There are 284 pages, including the prelims and index, and the book measures 8-1/8 inches by 6-3/8 inches. I love the strikingly colorful orange cover with its black line illustrations on the front and back, but the dust jacket (see photos) is also included.

According to the publisher's description of the book, Claiborne here "explains fundamental techniques--from how to peel and chop to how to understand the egg. He teaches a simple sauce, then puts it to work in a variety of dishes." You'll learn everything from how to shell a shrimp or peel a peach to the technique of butterflying a leg of lamb.

Throughout, he shares his own best-loved recipes, from his delicious meatloaf to an array of creations such as Crab Louis, Tomatoes with Curried Chicken, The Best Popovers, and Cream Cheese and Almond Pie.

The original owner has taped a New York Times article about Craig Claiborne into one of the blank front pages. Also included is a a 1960s color flyer for another of his books, indicating that this must have been offered as a Book of the Month.

The text is unmarked, the pages are clean, and the binding is sound. The dust jacket shows signs of wear with some creasing.

Any foodie would appreciate receiving this first edition gem by a beloved cookbook writer and restaurant guide.

Reviews

5 out of 5 stars (474)

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Returns & exchanges

I gladly accept returns, exchanges, and cancellations

Contact me within: 14 days of delivery
Ship items back within: 30 days of delivery
Request a cancellation: before item has shipped

The following items can't be returned or exchanged

Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
  • Perishable products (like food or flowers)

Conditions of return

Buyers are responsible for return shipping costs. If the item is not returned in its original condition, the buyer is responsible for any loss in value.

Questions about your order?

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FAQs

Contact me at the time of order. I love packaging orders and do not charge for wrapping. Some large items are not as easy to package attractively.
We source all of our items here in rural New Hampshire, along with some that we've owned and found in Virginia and New Jersey, where we lived previously.
Most are vintage (pre-owned). Most will show some signs of use and wear. I try hard to be complete in my descriptions and fully disclose any known flaws.
I'm happy to answer any questions you have about condition, quantity, or size before purchasing an item. Please convo me.
Etsy gives us room for 10 photos, and I usually use all of them. If you need more for some reason, please feel free to contact me.
Please contact me if you are looking for something. I might just have it, or might be able to obtain it for you.
All my items are vintage, but I'm happy to box together a number of different pieces with an adjusted price, just for you. I can also put items on a 24-hour Reserve. Convo me and let me know what you'd like!

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