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

Book Cover
Average Rating
Published:
New York : St. Martin's Press, 2012.
Physical Desc:
xv, 380 pages ; 24 cm.
Status:
Central
641.5973 B368e 2012
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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Status
Central
641.5973 B368e 2012
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Format:
Book
Edition:
First Edition.
Language:
English
ISBN:
9780312642181

Notes

General Note
Includes index.
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 "--,Provided by publisher.
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Citations
APA Citation (style guide)

Beard, J., & Rodgers, R. (2012). The essential James Beard cookbook: 450 recipes that shaped the tradition of American cooking. First Edition. New York: St. Martin's Press.

Chicago / Turabian - Author Date Citation (style guide)

Beard, James, 1903-1985 and Rick Rodgers. 2012. The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking. New York: St. Martin's Press.

Chicago / Turabian - Humanities Citation (style guide)

Beard, James, 1903-1985 and Rick Rodgers, The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking. New York: St. Martin's Press, 2012.

MLA Citation (style guide)

Beard, James, and Rick Rodgers. The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking. First Edition. New York: St. Martin's Press, 2012. Print.

Note! Citation formats are based on standards as of July 2010. 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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Grouped Work ID:
96ecfe1f-32b8-2d03-ef64-b35c889f6c8b
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Record Information

Last Sierra Extract TimeJul 29, 2020 01:45:27 PM
Last File Modification TimeSep 01, 2020 10:38:38 PM
Last Grouped Work Modification TimeNov 24, 2020 02:30:11 AM

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