The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking / James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
- Beard, James, 1903-1985
- New York : St. Martin's Press, November 2012.
- First edition.
- Physical Description:
- xx, 380 pages ; 24 cm
- Additional Creators:
- Rodgers, Rick, 1953-
- Foreword : Cooking with James Beard / by Betty Fussell -- Introduction : "An American attitude toward food" / by James Beard -- First courses and cocktail food -- Sops -- Salads -- Beef and veal -- Pork -- Lamb -- Poultry and game birds -- Fish and shellfish -- Eggs -- Pasta -- Vegetables -- Rice, grains, and beans -- Yeast and quick breads -- Fruits -- Hot, cold, and frozen desserts -- Cakes -- Pies and tarts -- Cookies and bars -- Basic stocks and sauces.
- "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"--
- 9780312642181 (hardback)
- Includes index.
- Endowment Note:
- Paterno Libraries Endowment (Campus College Libraries)
View MARC record | catkey: 9365005