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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
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2 Home & Garden Cooking and Food- US General

James Beard's American Cookery

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James Beard's American Cookery Cover

 

Synopses & Reviews

Publisher Comments:

James Beard, one of America's greatest authorities on food and one of our best loved chefs, put practically everything he learned about cooking into this single magnificent — now classic — volume. Here is Beard's very best, including more than 1,500 of his favorite and most successful recipes, as well as his advice on dozens of cooking questions.

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.

Product Details

ISBN:
9780316085663
Author:
Thollander, Earl
Author:
Thollander, Earl
Author:
Beard, James A.
Publisher:
Little Brown and Company
Subject:
Cookery, american
Subject:
Cooking and dining
Subject:
American - General
Subject:
Regional & Ethnic - American - General
Copyright:
Publication Date:
September 1980
Binding:
Paperback
Language:
English
Illustrations:
YES
Pages:
877
Dimensions:
9.14x6.60x2.24 in. 2.60 lbs.

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Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Pacific Northwest

James Beard's American Cookery Used Trade Paper
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$11.50 In Stock
Product details 877 pages Little Brown and Company - English 9780316085663 Reviews:
"Synopsis" by , 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.
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