James Beard's American Cookery

James Beard's American Cookery

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by James Beard, Earl Thollander
     
 

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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. 144 illus.See more details below

Overview

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. 144 illus.

Editorial Reviews

Time
"The bible of American cooking by 'the king of gourmets'."
Washington Post
"...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature."
Tom Colicchio
"The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food."
From the Publisher
"The bible of American cooking by 'the king of gourmets'."—Time"

...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature."—Washington Post"

I felt a shiver as I unpacked the new edition of James Beard's American Cookery, this big, fat, generous book, so like Jim himself. I just held it for a few minutes, remembering times in his kitchen, his big hand guiding mine in the motion of making mayonnaise with a fork. . . . It strikes me as timely that chefs who know only his image on a medal hung round their neck have this chance to see what James was cooking before they were born."
Gael Greene, Insatiable-critic.com "

The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food."
Tom Colicchio, 2010 James Beard Foundation Outstanding Chef and head judge on Top Chef, from the Foreword "

The tome's enduring popularity is due to the fact that it does more than deliver superb recipes, it digs deep into the history of American cuisine."—Fox News

Library Journal - BookSmack!
There are great cookbooks aplenty, but if you had to pick the bible of the genre, it's a safe bet Beard's would win. This hardcover beast sports more than 1500 of Beard's top recipes as well as general info and advice on everything from selecting meat and veggies to preserving. If you have only one cookbook in your collection, make it this. — Mike Rogers, "Classic Returns," Booksmack! 1/6/11

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Product Details

ISBN-13:
9780316085649
Publisher:
Little, Brown and Company
Publication date:
09/28/1980

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