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Description edit
James Beard, one of America's greatest authorities on food and one of our best loved chefs, put practically everything he learned about cooking into this single maginificent--now classic--volume. Here is Beard's very best, including more than 1,500 of his favorite and most successful recipes,... read more
Ridiculously Simplified Synopsis edit
Setting & Locations edit
- Madeira
- New York
- California
- United States
- Pennsylvania
- France
- New England
- America
- Middle West
- Oregon
- Europe
- San Francisco
- West Coast
- Northwest
- Maryland
- Brussels
- Washington
- Boston
- Italy
- Virginia
- Portland
- Florida
- Philadelphia
- Kentucky
- Smithfield
- Canada
- Brazil
- New Orleans
- Maine
- Switzerland
- Bordeaux
- Provence
- Pacific Coast
- Mexico
- Massachusetts
- Colorado
- Southwest
- Atlantic
- Texas
- Delmonico
- Los Angeles
- Turkey
- Lima Beans
- Tabasco
- Gulf
- India
- Iowa
- Long Island
First Sentence edit
Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is one of the most fascinating culinary subjects of all.
Series & Lists edit
This book is in James Beard Foundation: 20 Essential Books to Build Your Culinary Library. (authoritative list)
Authors & Contributors edit
- James Beard (Author)
First Edition edit
Original Language: English
Publisher: Little, Brown
Country: USA
Publication Date: 1972
ISBN: Add the ISBN.
Page Count: Add the page count.
Publisher: Little, Brown
Country: USA
Publication Date: 1972
ISBN: Add the ISBN.
Page Count: Add the page count.
Classification edit
- Library of Congress: Add the Library of Congress Classification.
- Dewey: 641.5973
Subjects edit
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