James Beard Cookbook by James A. Beard, Isabel E. Callvert (With)

From Barnes & Noble

This revised third edition of the book Craig Claiborne of The New York Times has called "One of the best basic cookbooks in America" provides a comprehensive collection of American and international dishes, from appetizers and soups to meats, fish, poultry, pasta, breads, and desserts. Throughout are James Beard's timeless advice on ingredients and cooking techniques. This edition features 25 additional recipes.

From the Publisher

This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks. "There is not a gastronomic cliche in the book."—Craig Claiborne, New York Times "If a cook were limited to one cookbook, this should be it."—Los Angeles Times

Product Details

• ISBN: 1569245347
  
• ISBN-13: 9781569245347
• Format: Paperback, 480pp
• Publisher: Perseus Publishing
• Pub. Date: December 2001
• Edition Description: REV
• Edition Number: 3
• Sales Rank: 89,724

• Table of Contents

Table of Contents