James Beard Cookbook

James Beard Cookbook

This award winning cookbook by the country's foremost food expert has been a favorite with beginning and advanced cooks for many decades. 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. Whether he is describing the right way to boil an egg or demystifying the making of souffles, Beard writes with authority, clarity, and good sense. Taking cooks step by step through the entire range of food preparation, he explains how to achieve perfectly cooked poultry, meats, and seafood; how to bring out the best in fresh vegetables; how to assemble appealing salads and luscious desserts. He also tells how to make both white and green pasta and a soul-satisfying loaf of bread. This newly revised edition adds twenty-five more recipes to the best selling book that Craig Claiborne has called "One of the best basic cookbooks in America." James Beard, a native of Portland Oregon, started out in the food profession in the late 1930's as a partner in Hors D'Oeuvre, Inc., a New York catering service, which provided the subject of his first cookbook. He wrote 20 more books and hundreds of articles, ran a cooking school, served as a consultant to food producers and restaurants and did countless food demonstrations on television and before live audiences throughout America. He is generally acknowledged to be the country's leading food authority. He died in 1985 at the age of eighty-one.