The essential James Beard cookbook : 400 recipes that shaped the tradition of American cooking
(Book)
Author
Contributors
Published
New York : St. Martin's Press, November 2012.
Format
Book
Edition
First US edition.
Physical Desc
xv, 380 pages ; 24 cm
Status
Southside - Adult
641.5973 Bea
1 available
641.5973 Bea
1 available
Description
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Location | Call Number | Status |
---|---|---|
Southside - Adult | 641.5973 Bea | On Shelf |
More Details
Published
New York : St. Martin's Press, November 2012.
Edition
First US edition.
Language
English
Notes
Description
"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 "--,Provided by publisher.
Description
"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 "--,Provided by publisher.
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