The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
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- Synopsis
- The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category:- appetizers and hors d'oeuvres- soups- pastas and noodles- fish and shellfish- meat and game- rice, potatoes and stuffings- breads- desserts- and more
- Copyright:
- 2012
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 401 Pages
- ISBN-13:
- 9781250027887
- Related ISBNs:
- 9780312642181
- Publisher:
- ST. MARTIN'S PUBLISHING GROUP
- Date of Addition:
- 06/11/24
- Copyrighted By:
- Reed College and John Ferrone. Foreword copyright
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Rick Rodgers
- Edited by:
- John Ferrone