The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking /
"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... Full description
| Main Author: | Beard, James, 1903-1985. |
|---|---|
| Other Authors: | Rodgers, Rick, 1953- |
| Format: | Book |
| Language: | English |
| Edition: | First edition. |
| Subjects: | |
| Contents: | 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. |
| Online Access: |
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Place a Hold
| Library | Location | Call Number | Status |
|---|---|---|---|
| Neenah | Adult New Nonfiction | 641.5973 B38e | Available |
| Hancock | Adult Nonfiction | 641.5 Bea | Available |