James Beard's American Cookery

By: James Beard

James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent—now classic—cookbook. James Beard's American Cookery includes more than 1,500 of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers.

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Book Description

A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without. It is a book for all tastes, all levels of cooking skill, all budgets, all types of entertaining—and all seasons.

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