The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking

The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
ISBN-10
0312642180
ISBN-13
9780312642181
Category
Cooking
Pages
380
Language
English
Published
2012-10-30
Publisher
Macmillan
Author
James Beard

Description

A treasury of updated recipes culled from 12 of the influential cooking personality's classic books provides basic and favorite options in categories ranging from appetizers and soups to meats and desserts. 50,000 first printing.

Other editions

Similar books

  • The James Beard Cookbook
    By James Beard

    Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

  • The New James Beard
    By James Beard

    Freeze as for apricot sherbet (see page 500). Orange Sherbet. Combine 3 cups fresh orange juice, 1 cup simple syrup, and flavor with 3 tablespoons Grand Marnier or Cointreau. For a cream sherbet use 2 cups orange juice, 1⁄2 cup simple ...

  • The Essential New York Times Cookbook: Classic Recipes for a New Century
    By Amanda Hesser

    One from that article isstill a family favorite: Julia Harrison Adams's Pimento Cheese Spread.” Jeanne Y. Miles, Santa Fe, NM, letter JULY 4, 1979: “TANGLEWOOD: A PICNIC AMONG THE MASTERS: SOME PICNICHAMPER FAVORITES FOR A BANQUET ...

  • The Essential Bread Cookbook: A (Baker's) Dozen Delicious Recipes
    By James Beard

    Taken from the best-selling classic Beard on Bread by James Beard, the “Dean of American Gastronomy,” this is the perfect cookbook for home bakers of all ages—from kids to teens to adults—who want to make and enjoy delicious fresh ...

  • James Beard's American Cookery
    By James Beard

    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.

  • Kitchen Simple: Essential Recipes for Everyday Cooking
    By James Peterson

    Sherry and curry are really a lovely combination. Besure to use dry sherry and make sure that it's authentic (that is, it comes from Spain). Don't use cream sherry but ratherafino or dry amontillado. An oloroso will do in a pinch.

  • Salted: A Manifesto on the World's Most Essential Mineral, with Recipes [A Cookbook]
    By Mark Bitterman

    In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts.

  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
    By Samin Nosrat

    This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

  • Beard on Pasta
    By James Beard

    Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try.

  • The Man Who Ate Too Much: The Life of James Beard
    By John Birdsall

    Robert Nichols Hunt, Guadalajara, to Witter Bynner, Santa Fe, New Mexico, 230 August 27, 1953, Houghton Library, Harvard University. Guth was translating it: Beard, Mexico City, to Helen Evans Brown, undated [July 1955], 230 231 LL.