James Beard's American Cookery

James Beard's American Cookery

Book - 2010
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Grand Central Pub
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 COOKERY 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 makingreal 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. LikeMastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

Baker & Taylor
A re-release in hardcover of a classic cookbook includes more than 1,500 recipes and 144 color illustrations and a new foreword from the head judge on Bravo's Top Chef, as well as advice on choosing the best meats and vegetables, preserving fruits and more, all from the namesake of the top award for cookbooks.

Book News
Cooks will rejoice in this beautiful new edition of James Beard's classic, which has been published on good quality paper in the original two-color format, reproducing entirely the original presentation, including drawings. A native of Portland, Oregon, Beard's vast knowledge and love of food is expressed in the narrative included with each recipe, making the cookbook a delight to read and ensuring its continued relevance. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Hachette Book Group
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 COOKERY 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.

Baker
& Taylor

Offers more than 1,500 recipes for traditional and contemporary American cuisine, and includes advice on choosing the best meats and produce and how to preserve fruits.
Contains over 1,500 recipes for American style cooking

Publisher: New York : Little, Brown and Co., 2010
Edition: Republished hardcover ed
ISBN: 9780316098687
031609868X
Branch Call Number: 641.5973 BEA
Characteristics: 877 p. : col. ill. ; 25 cm
Additional Contributors: Colicchio, Tom
Thollander, Earl

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