James Beard's American Cookery

Nonfiction, Food & Drink, Food Writing, Reference, International, USA
Cover of the book James Beard's American Cookery by James Beard, Little, Brown and Company
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Author: James Beard ISBN: 9780316069816
Publisher: Little, Brown and Company Publication: February 28, 2009
Imprint: Little, Brown and Company Language: English
Author: James Beard
ISBN: 9780316069816
Publisher: Little, Brown and Company
Publication: February 28, 2009
Imprint: Little, Brown and Company
Language: English

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 meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

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

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 meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

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