James Beard
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English
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The classic, must-have American cookbook from one of our greatest authorities on food.
James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent—now classic—cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing...
James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent—now classic—cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing...
Author
Language
English
Formats
Description
The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies (The New York Times).
Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard...
Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard...
Author
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English
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Description
Classic pasta dishes from America’s 1st and most beloved master chef
Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes...
Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes...
Author
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English
Formats
Description
“The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child).
“In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.”
So begins James Beard’s expansive book of culinary terms,...
“In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.”
So begins James Beard’s expansive book of culinary terms,...
Author
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English
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Description
A richly evocative memoir from the man whom the New York Times dubbed the “dean of American cookery,” recalling the flavors of his past
In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong “taste memories”—the ability to savor and remember the tastes and sensations of food. His enthusiasm for...
In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong “taste memories”—the ability to savor and remember the tastes and sensations of food. His enthusiasm for...
Author
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English
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Description
The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge into one volume.
In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites...
In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites...
Author
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English
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Description
A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef.
James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one...
James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one...
Author
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English
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Description
"For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." —Alice Waters
Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook, with a foreword by Mark Bittman,...
Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook, with a foreword by Mark Bittman,...
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English
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More than 50 years after M.F.K. Fisher logged her musings and memories on food, love, and life, her nuanced stories still entertain and enlighten. If you haven't yet read Fisher's work, you will thoroughly enjoy discovering its variety, richness, and honesty. If it has been a while since you last delved into her writing, you will be captivated once again. - Cover.