James Beard's American Cookery

This cookbook includes more than 1,500 of Beard's favorite and most successful recipes, as well as answers to dozens of cooking questions and tips on everything from choosing meats and vegetables to preserving fruit and making "real" cheeseburgers.

Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.

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James Beard's American Cookery

Summary

Author Biography

Supplemental Materials