James Beard Cookbook
This classic James Beard Cookbook has been at recipe go-to for over 35 years. This is the 1996 special new edition and covers recipes culled from the top kitchens of Europe and America.
Format: Hardcover with dust jacket, 470 pages.
Publisher: Angle Publishing Company
Author: James Beard
Description: This award-winning cookbook by the country's foremost food expert has been a favorite with beginning and advanced cooks for over thirty-five years. It provides a comprehensive collection of basic recipes, American and international, which stress the importance of honest ingredients and the sound techniques of cookery James Beard taught in his famous classes.
Whether he is describing the right way to boil an egg or demystifying the making of souffles, Beard writes with authority, clarity, and good sense. Taking cooks step by step through the entire range of food preparation, he explains how to achieve perfectly cooked poultry, meats, and seafood; how to bring out the best in fresh vegetables; how to assemble appealing salads and luscious desserts. He also tells how to make both white and green pasta and a soul-satisfying loaf of bread.
This newly revised edition adds twenty-five more recipes to the best- selling book that Craig Claiborne has called "One of the best basic cookbooks in America."
James Beard, a native of Portland, Oregon, started out in the food profession in the late 1930s as a partner in Hors D'Oeuvre, Inc., a New York catering service, which provided the subject of his first cookbook. He wrote twenty more books and hundreds of articles, ran a cooking school, served as a consultant to food producers and restaurants, and did countless food demonstrations on television and before live audiences throughout America. He is generally acknowledged to be the country's leading food authority. He died in 1985 at the age of eighty-one.
Condition: Good condition.