The essential James Beard cookbook 400 recipes that shaped the tradition of American cooking
(Book)
Author
Contributors
Published
New York : St. Martin's Press, November 2012.
Edition
First edition.
Physical Desc
xx, 380 pages ; 24 cm
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Gilpin County Public Library - NONFICTION | 641.597 BEARD | On Shelf |
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Subjects
LC Subjects
Bisac Subjects
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Published
New York : St. Martin's Press, November 2012.
Format
Book
Edition
First edition.
Language
English
Notes
General Note
Includes index.
Description
"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 "--,Provided by publisher.
Description
"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 "--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Beard, J., & Rodgers, R. (2012). The essential James Beard cookbook: 400 recipes that shaped the tradition of American cooking (First edition.). St. Martin's Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Beard, James, 1903-1985 and Rick Rodgers. 2012. The Essential James Beard Cookbook: 400 Recipes That Shaped the Tradition of American Cooking. St. Martin's Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Beard, James, 1903-1985 and Rick Rodgers. The Essential James Beard Cookbook: 400 Recipes That Shaped the Tradition of American Cooking St. Martin's Press, 2012.
MLA Citation, 9th Edition (style guide)Beard, James, and Rick Rodgers. The Essential James Beard Cookbook: 400 Recipes That Shaped the Tradition of American Cooking First edition., St. Martin's Press, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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