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The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
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St. Martin's Publishing Group 2012
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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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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
10/30/2012
Language:
English
ISBN:
9781250027887
ASIN:
B007XSNBKS

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Citations

APA Citation (style guide)

James Beard. (2012). The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking. St. Martin's Publishing Group.

Chicago / Turabian - Author Date Citation (style guide)

James Beard. 2012. The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking. St. Martin's Publishing Group.

Chicago / Turabian - Humanities Citation (style guide)

James Beard, The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking. St. Martin's Publishing Group, 2012.

MLA Citation (style guide)

James Beard. The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking. St. Martin's Publishing Group, 2012.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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        James Beard (1903­–1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the “dean of American cookery” by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.  
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        John Ferrone was born in Morristown, New Jersey, on August 14, 1924, to Italian immigrant parents. He graduated from Colorado College, and then Stanford University, where he earned a master’s degree in creative writing. After serving in World War II, Ferrone went on to work for Dell Publishing and Harcourt, Brace & World until his retirement in 1990. He is best known for his tremendous editing work and collaboration with Alice Walker on her Pulitzer Prize–winning novel, The Color Purple. Ferrone has also edited Quentin Bell’s Virginia Woolf: A Biography, Anaïs Nin’s New York Times bestseller Delta of Venus, and Eudora Welty’s National Book Award winner The Collected Stories of Eudora Welty. He has also edited many of James Beard’s kitchen volumes. Ferrone died of complications caused by Parkinson’s disease in Old Bridge, New Jersey, on April 10, 2016.
      • name: John Ferrone
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2012-10-30T00:00:00-04:00
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title
The Essential James Beard Cookbook
fullDescription

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

reviews
      • premium: False
      • source: Library Journal
      • content: "Readers may not know that Beard, one of the most influential figures in American cooking, did not publish his first book until he was 38 years old. Rick Rodgers's "Notes from the Editor" reacquaints readers with Beard's legacy, and the book guides them through 400 recipes from Beard's 40-year cookbook career (e.g., Cream of Mushroom Soup, Steak au Poivre, Apple Pie). Though the recipes have been adjusted for modern kitchens, Beard's voice has been successfully preserved. Editorial notes in brackets offer useful information and interesting historical tidbits. VERDICT: Home cooking has evolved considerably since Beard';s cookbooks were first published, so it's wonderful to see his recipes reprinted in this functional collection."
      • premium: True
      • source: Library Journal
      • content:

        Starred review from December 1, 2012

        Readers may not know that Beard, one of the most influential figures in American cooking, did not publish his first book until he was 38 years old. Rick Rodgers's "Notes from the Editor" reacquaints readers with Beard's legacy, and the book guides them through 400 recipes from Beard's 40-year cookbook career (e.g., Cream of Mushroom Soup, Steak au Poivre, Apple Pie). Though the recipes have been adjusted for modern kitchens, Beard's voice has been successfully preserved. Editorial notes in brackets offer useful information and interesting historical tidbits. VERDICT Home cooking has evolved considerably since Beard's cookbooks were first published, so it's wonderful to see his recipes reprinted in this functional collection.

        Copyright 2012 Library Journal, LLC Used with permission.

      • premium: True
      • source: Booklist
      • content:

        October 1, 2012
        In the 1950s, James Beard inaugurated an approach to cookery that announced to the world that American cooking had finally merited real distinction. His love for the freshest, finest products of America's fields and streams combined with disciplined technique and impeccable taste. Beard's embrace of the new medium of television gave him a wider audience than his books could have hoped to achieve. This compilation of some of Beard's best recipes spans the breadth of his culinary achievement. In true American fashion, he draws from French, Italian, Indian, African, and other cuisines and adapts them to American kitchens and techniques, often simplifying otherwise complex dishes, such as cassoulet, without compromising flavor. Betty Fussell contributes a perceptive essay on Beard's complicated life and his teaching talents. Those too young to have already encountered Beard's sensible and always tasty rendition of American cooking will welcome this volume onto their shelves.(Reprinted with permission of Booklist, copyright 2012, American Library Association.)

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shortDescription

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
-...

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