James Beard's American Cookery. This item is unavailable.
1,700 ratings by Goodreads
Language: English
Published by Bbs Pub Corp, 1996
- Hardcover
- Used
Seller: Half Price Books Inc., Dallas, TX, U.S.A.Half Price Books Inc.
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Unavailable
Hardcover
Condition: Used - Very good
£ 11.59
Item description from seller
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Seller Inventory # S_479649528
- Title
- James Beard's American Cookery
- Author
- Beard, James
- Publisher
- Bbs Pub Corp
- Publication year
- 1996
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0883659581
- ISBN 13
- 9780883659588
- Illustrator
- Thollander, Earl
An excursion into America's culinary past presents more than fifteen hundred of Beard's favorite--and most popular--recipes, suitable for all levels of cooking skills and all types of entertainment
"Synopsis" may belong to another edition of this title.
Review
."..his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature." ""Washington Post"""
"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
"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
"About the title" may belong to another edition of this title.