The James Beard cookbook1959

This award-winning cookbook by the country's foremost food expert has been a favorite with beginning and advanced cooks for over thirty-five years. Written with authority, clarity, and good sense, it provides a comprehensive collection of basic recipes, American and international, which stress the importance of honest ingredients and the sound techniques of cookery James Beard taught in his famous classes. This newly revised edition adds twenty-five more recipes to the bestselling book that Craig Claiborne of the New York Times has called "One of the best basic cookbooks in America." James Beard, a native of Portland, Oregon, stared out in the food profession in Hors Oeuvre, Inc., a New York catering service, which provided the subject of his first cookbook. He wrote twenty more books...