The classic, must-have American cookbook from one of our greatest authorities on food
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.
"...his chef d'oeuvre...should take a place on the narrow shelf
reserved for major American culinary literature."--Washington
Post
"The bible of American cooking by 'the king of
gourmets'."--Time
"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
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
Tom Colicchio, 2010 James Beard Foundation Outstanding Chef and
head judge on Top Chef, from the Foreword
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