Craig Claiborne, writer, 79

["Deathwatch Central" <cdw@slick.org>]

NEW YORK (AP) - Craig Claiborne, one of America's most influential culinary
writers in three decades as food editor at The New York Times, died
Saturday. He was 79.

In 1957, Claiborne became the first male food editor at The New York Times.
He claimed to be the first restaurant critic with a formal education in
food, which he received at the Swiss Hotelkeepers Association school in
Lausanne.

Upon returning to the United States, he went to work at Gourmet magazine.
When Jane Nickerson retired from The Times, he applied, suggesting it was
time the job was held by a man.

In 1961, four years later, he published his first book, ``The New York Times
Cookbook,'' which eventually sold 3 million copies.

He went on to write 20 books, including his autobiography, ``A Feast Made
for Laughter'' and ``Elements of Etiquette.'' He revised and updated the
cookbook in 1990 to take into account pesto, sun-dried tomatoes, the food
processor, regional American and Asian foods.

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