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Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is one of the most fascinating culinary subjects of all.
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Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.Review:
"The bible of American cooking by 'the king of gourmets'." (Time )
"...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature." (Washington Post )
"The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food." (Tom Colicchio, 2010 James Beard Foundation Outstanding Chef and head judge on Top Chef, from the Foreword )
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Book Description Little, Brown and Company, 1980. Paperback. Condition: New. book. Seller Inventory # M0316085669
Book Description Little, Brown and Company, 1980. Paperback. Condition: New. Seller Inventory # DADAX0316085669
Book Description Little, Brown and Company, 1980. Paperback. Condition: New. Never used!. Seller Inventory # P110316085669