James Beard's American Cookery

James A Beard

ISBN 10: 0316085669 / ISBN 13: 9780316085663

Published by Little, Brown and Company, 1980

About this Item

James Beard was the dean of American cookery (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

Seller Inventory # 00108247110

Bibliographic Details

• Title: James Beard's American Cookery
• Publisher: Little, Brown and Company
• Publication Date: 1980
• Language: English
• ISBN 10: 0316085669
• ISBN 13: 9780316085663
• Binding: Paperback
• Condition: Fair

About this title

Synopsis

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.

About the Author

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.