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The essential James Beard cookbook: 450 recipes that shaped the tradition of American cooking

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Average Rating
Publisher:
Varies, see individual formats and editions
Pub. Date:
2012
Language:
English
Description
"The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category 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 "--
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Contributors:
ISBN:
9780312642181
9781250027887
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Grouping Information

Grouped Work ID96ecfe1f-32b8-2d03-ef64-b35c889f6c8b
Grouping Titleessential james beard cookbook 450 recipes that shaped the tradition of american cooking
Grouping Authorjames beard
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2023-01-30 02:08:45AM
Last Indexed2023-01-30 03:06:02AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Rodgers, Rick, 1953-
author
Beard, James, 1903-1985
author2-role
Rodgers, Rick,1953-
author_display
Beard, James
available_at_catalog
Central
detailed_location_catalog
Central
display_description
"The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category 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 "--
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
96ecfe1f-32b8-2d03-ef64-b35c889f6c8b
isbn
9780312642181
9781250027887
itype_catalog
Adult Book Non-Fiction
last_indexed
2023-01-30T11:06:02.270Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5973 B368e 2012
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Central
primary_isbn
9780312642181
publishDate
2012
publisher
St. Martin's Press
St. Martin's Publishing Group
recordtype
grouped_work
subject_facet
Cookbooks
Cooking, American
title_display
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking
title_full
The Essential James Beard Cookbook 450 Recipes That Shaped the Tradition of American Cooking
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking / James Beard ; edited by Rick Rodgers
title_short
The essential James Beard cookbook
title_sub
450 recipes that shaped the tradition of American cooking
topic_facet
Cooking & Food
Cooking, American
Nonfiction

Solr Details Tables

item_details

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overdrive:04bd4c96-4d6c-4505-99b1-3c8458a0b9cc-2Online OverDrive CollectionOnline OverDriveeBookeBook1falsetrueOverDriveAvailable Online
ils:.b21963873.i66791042Central641.5973 B368e 20121falsefalseOn Shelfcenag

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
overdrive:04bd4c96-4d6c-4505-99b1-3c8458a0b9cceBookeBookEnglishSt. Martin's Publishing Group2012
ils:.b21963873BookBooksFirst EditionEnglishSt. Martin's Press2012xv, 380 pages ; 24 cm

scoping_details_catalog

Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:04bd4c96-4d6c-4505-99b1-3c8458a0b9cc-2Available OnlineAvailable Onlinefalsetruetruefalsefalsefalse
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