[]
[]

The Essential James Beard Cookbook

450 Recipes That Shaped the Tradition of American Cooking
Beard, James (Book - 2012 )
Average Rating: 2.5 stars out of 5.
The Essential James Beard Cookbook
Print

Item Details

"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 "-- "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 "--
Authors: Beard, James, 1903-1985
Title: The essential James Beard cookbook
450 recipes that shaped the tradition of American cooking
Publisher: New York :, St. Martin's Press,, 2012.
Edition: First Edition.
Characteristics: xv, 380 pages :,illustrations ;,24 cm
Content Type: text
Media Type: unmediated
Carrier Type: volume
Notes: Includes index.
Contents: Foreword : Cooking with James Beard / by Betty Fussell
Introduction : "An American attitude toward food" / by James Beard
First courses and cocktail food
Sops
Salads
Beef and veal
Pork
Lamb
Poultry and game birds
Fish and shellfish
Eggs
Pasta
Vegetables
Rice, grains, and beans
Yeast and quick breads
Fruits
Hot, cold, and frozen desserts
Cakes
Pies and tarts
Cookies and bars
Basic stocks and sauces.
Summary: "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 "--
"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 "--
Local Note: 6 15 53 60 70 71 72 74 76 80 118 152 173 210 211 216 222 226
Additional Contributors: Rodgers, Rick - 1953-
ISBN: 0312642180
9780312642181
Statement of Responsibility: James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
Subject Headings: Cooking, American.
Genre/Form: Cookbooks.
Topical Term: Cooking, American.
LCCN: 2012028372
MARC Display»

Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add a Notice

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Videos

Add a Video

There are no videos for this title yet.

Find it at CLEVNET

  Loading...

Powered by BiblioCommons.
Version pocillo (pocillo) Last updated 2014/08/21 13:32