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The Essential James Beard Cookbook 450 Recipes That Shaped the Tradition of American Cooking (Hardcover)

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The Essential James Beard Cookbook Beard, James/ Rodgers, Rick (EDT)/ Ferrone, John (EDT) 1 of 1
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Format: Hardcover
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Product Details:

Format: Hardcover
ISBN-10: 0312642180
ISBN-13: 9780312642181
Sku: 229065753
Publish Date: 10/30/2012
Sales Rank: 91660
Dimensions:  (in Inches) 7H x 8L x 1.25T
Pages:  380
 
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, Beard set a standard of culinary excellence that''s still a benchmark today.
From the Publisher:
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
Collects the best of the food personality's recipes, offering options in every culinary category, including soups, salads, pasta, grains, breads, meats, desserts, and sauces.
Author Bio
James Beard
James Beard's mother was a food-loving Englishwoman who kept a boarding house. His father worked at the Customs House in Portland. The family spent summers at the beach, where Beard enjoyed fishing, foraging for shellfish and wild berries, and devising meals out of the results. He briefly attended Reed College, then in 1923 went on the road with a theatrical troupe, living in Europe for several years studying voice and theater. He returned to the States in 1927 and, to supplement his failing acting career, he started a catering business and opened a small specialty food shop. By 1937 he was confirmed in his new career as a cook. His first book, "Hors d'Oeuvres & Canap?s", was published in 1940. Beard served as a cryptographer during World War II, then worked for the United Seamen's Service, which supplied sailors' canteens worldwide. Between 1945 and 1955 he published six cookbooks, and in 1946 he was the first chef to appear on a television cooking show. In addition to teaching at the cooking school he founded in 1955, he ran his own restaurant on Nantucket. He also wrote many more cookbooks, many of which have become classics of American cuisine, advocating fresh, wholesome ingredients. He died at 82, a legend in the world of food who was known as "The Father of American Gastronomy."
Product Attributes
Product attributeeBooks:   Kobo
Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0380
Product attributePublisher:   St. Martin's Press
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