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James Beard's American Cookeryby James Beard
Synopses & Reviews
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.
Book News Annotation:
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)
This cookbook includes more than 1,500 of Beard's favorite and most successful recipes, as well as answers to dozens of cooking questions and tips on everything from choosing meats and vegetables to preserving fruit and making "real" cheeseburgers.
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.
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