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The essential James Beard cookbook: 450 recipes that shaped the tradition of American cooking

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Publisher:
Varies, see individual formats and editions
Pub. Date:
2012.
Language:
English
Description

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category

Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking . It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more

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ISBN:
9780312642181
9781250027887
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Grouping Information

Grouped Work ID 5c1c98b9-500f-348f-3dba-73227e0b4c9b
Full title essential james beard cookbook 450 recipes that shaped the tradition of american cooking
Author beard james
Grouping Category book
Last Update 2018-05-21 22:53:12PM
Last Indexed 2018-05-21 23:45:41PM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Rodgers, Rick, 1953-
author Beard, James, 1903-1985.
author2-role Rodgers, Rick,1953-
author_display Beard, James
available_at_catalog Edmondson Pike, Edmondson Pike Kids, Main Kids, Main Library
collection_catalog Non-Fiction
detailed_location_catalog Edmondson Pike - Adult Non-Fiction, Main Library - Adult Non-Fiction
display_description "The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: appetizers and hors d'oeuvres soups pastas and noodles fish and shellfish meat and game rice, potatoes and stuffings breads desserts and more "-- Provided by publisher.
format_catalog Book, eBook
format_category_catalog Books, eBook
id 5c1c98b9-500f-348f-3dba-73227e0b4c9b
isbn 9780312642181, 9781250027887
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literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog 641.5973 B3683e
owning_library_catalog Nashville Public Library
owning_location_catalog Edmondson Pike, Edmondson Pike Kids, Main Kids, Main Library
primary_isbn 9780312642181
publishDate 2012
record_details ils:CARL0000397989|Book|Books|First Edition.|English|St. Martin's Press,|2012.|xv, 380 p. : ill. ; 24 cm., overdrive:04bd4c96-4d6c-4505-99b1-3c8458a0b9cc|eBook|eBook||English|St. Martin's Press|2012|
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subject_facet Cookbooks, Cooking, American
title_display The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking
title_full The Essential James Beard Cookbook 450 Recipes That Shaped the Tradition of American Cooking, The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking / James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
title_short The essential James Beard cookbook :
title_sub 450 recipes that shaped the tradition of American cooking
topic_facet Cookbooks, Cooking & Food, Cooking, American, Nonfiction