Definition of Claiborne, Craig in English:

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Claiborne, Craig

Pronunciation: /ˈklābôrn/
(1920–2000), US food editor and critic. He was the food editor for The New York Times 1957–70, 1974–88. He wrote The New York Times Cook Book (1961), Classic French Cuisine (1970), and Elements of Etiquette (1992).

For editors and proofreaders

Syllabification: Clai·borne, Craig

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