JAMES BEARD'S AMERICAN COOKERY

Beard, James

ISBN 10: 0316085669 / ISBN 13: 9780316085663

Edité par Little, Brown & Co, Boston, 1980

A propos de cet article

Glossy soft cover, top edge has foxing (age spots), otherwise without flaw. 6.5 X 9.5" 877 pages 1.5 kg (may require extra postage) James Beard, one of America's greatest authorities on food and best-loved chefs, put practically everything he learned about cooking into this single magnificent - now classic - volume. Here is Beard's very best, including more than 1500 favorite and most successful recipes as well as an epicurean journal that digs deep into national history to trace the origins and Americanization of our cooking. N° de réf. du vendeur 50059

Détails bibliographiques

Titre : JAMES BEARD'S AMERICAN COOKERY

Éditeur : Little, Brown & Co, Boston

Date d'édition : 1980

Reliure : Soft cover

Illustrateur : Earl Thollander

Etat : Near Fine

Edition : 7th Printing

A propos de ce titre

Synopsis :

Book by Beard James

Revue de presse:

"The bible of American cooking by 'the king of gourmets'."―Time

"...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature."―Washington Post

"I felt a shiver as I unpacked the new edition of James Beard's American Cookery, this big, fat, generous book, so like Jim himself. I just held it for a few minutes, remembering times in his kitchen, his big hand guiding mine in the motion of making mayonnaise with a fork. . . . It strikes me as timely that chefs who know only his image on a medal hung round their neck have this chance to see what James was cooking before they were born." ―Gael Greene, Insatiable-critic.com

"The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food." ―Tom Colicchio, 2010 James Beard Foundation Outstanding Chef and head judge on Top Chef, from the Foreword

"The tome's enduring popularity is due to the fact that it does more than deliver superb recipes, it digs deep into the history of American cuisine."―Fox News