Audio Interview with Craig Claiborne

Craig Claiborne was a food critic for The New York Times and has written over twenty-two cookbooks. In this 1987 interview, he discusses how he stays fit, regional cuisine in America, what makes a good cookbook, and he lists some of his favorite foods and restaurants. He is the author of the cookbooks, The New York Times International Cookbook, The Chinese Cookbook and Classic French Cooking, among many others.

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For many years most of the best writers of the English language found their way to Don Swaim's CBS Radio studio in New York. Wired for Books is proud to webcast these interviews in RealAudio.