The Essential James Beard Cookbook

450 Recipes That Shaped the Tradition of American Cooking

Nonfiction, Food & Drink
Cover of the book The Essential James Beard Cookbook by James Beard, John Ferrone, St. Martin's Press
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Author: James Beard, John Ferrone ISBN: 9781250027887
Publisher: St. Martin's Press Publication: October 30, 2012
Imprint: St. Martin's Press Language: English
Author: James Beard, John Ferrone
ISBN: 9781250027887
Publisher: St. Martin's Press
Publication: October 30, 2012
Imprint: St. Martin's Press
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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

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