American Cookery

Fülszöveg

"A masterpiece a superb compendium —a book to be read and savored as well as to be used by everyone from novices to le chef de cuisine Chicago Paily News
"The book surely will stand as his chef d'oeuvre and should take a place on the narrow shelf reserved for major American r^r Jiterature." -— WashingtorrFost


One of the greatest authorities on food in America puts practically everything he has learned about cooking, including more than fifteen hundred of his favorite and most successful recipes (not counting additional hundreds of variations), into this one magnificent volume, James Beard's American Cookery. Here are his best recipes — a cornucopia of regional and national favorites — as well as his advice on dozens of cooking questions from choosing meats and vegetables to preserving fruit and making real cheeseburgers.
But there is even more to James Beard's American Cookery than superb recipes. This classic cookbook is also an epicurean journal that with delightful ^... Tovább

Fülszöveg

"A masterpiece a superb compendium —a book to be read and savored as well as to be used by everyone from novices to le chef de cuisine Chicago Paily News
"The book surely will stand as his chef d'oeuvre and should take a place on the narrow shelf reserved for major American r^r Jiterature." -— WashingtorrFost


One of the greatest authorities on food in America puts practically everything he has learned about cooking, including more than fifteen hundred of his favorite and most successful recipes (not counting additional hundreds of variations), into this one magnificent volume, James Beard's American Cookery. Here are his best recipes — a cornucopia of regional and national favorites — as well as his advice on dozens of cooking questions from choosing meats and vegetables to preserving fruit and making real cheeseburgers.
But there is even more to James Beard's American Cookery than superb recipes. This classic cookbook is also an epicurean journal that with delightful ^ prose digs deep into the history of America to trace the origins and Americanization of our cooking. It is both a practical cookbook and a nostalgic excursion into America's culinary past — as the author puts it, "a record of good eating in this country with some of its lore."
Embellished with 144 charming illustrations,iam^s Beard's American Cookery is a marvelous celebration of the very best of cooking in the American style. A standard reference in kitchens throughout the land, it is a book for all tastes, all levels of cooking skill, all budgets, all types of entertaining — and all seasons.
One of the nation's most widely recognized chefs and writers about food, a popular columnist (whose biweekly feature, "Beard on Food," is syndicated in fifty newspapers), and founder and director of the celebrated cooking classes in New York that bear his name, James Beard is the author of James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts. He lives in New York City.
Jacket design by EIna Rapp Jacket illustration by Mary Purcell
ISBN 0-316-08566-9 Vissza