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Author: James Beard
Publisher: Harvest Books
ISBN: 9780156333405
Category : Cooking
Languages : en
Pages : 194
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Book Description
Noted chef presents recipes for preparing every type of fowl and game bird, from chicken to snipe, with suggestions and recipes for basic stuffings and sauces for all birds
Author: James Beard
Publisher: Harvest Books
ISBN: 9780156333405
Category : Cooking
Languages : en
Pages : 194
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Book Description
Noted chef presents recipes for preparing every type of fowl and game bird, from chicken to snipe, with suggestions and recipes for basic stuffings and sauces for all birds
Author: James Beard
Publisher: Running Press
ISBN: 9780762427949
Category :
Languages : en
Pages : 256
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Book Description
America's most esteemed culinary instructor, the great James Beard, shares his winning ways with chicken, turkey, goose, duck, and wild game. An essential for home cooks of all levels, this classic guide contains tips, preparation, and cooking techniques for a delicious variety of poultry and game, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple, and timeless; sure to resonate with a whole new generation of cooks.
Author: James Beard
Publisher: Grand Central Pub
ISBN: 9780446390323
Category : Cooking
Languages : en
Pages : 221
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Book Description
A noted chef presents recipes for preparing every type of fowl and game bird, from chicken to snipe, with suggestions and recipes for basic stuffings and sauces for all birds
Author: James Beard
Publisher: Open Road Media
ISBN: 1504004566
Category : Cooking
Languages : en
Pages : 438
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Book Description
“The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child). “In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.” So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library. With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.
Author: James A. Beard
Publisher: Peter Smith Publisher
ISBN: 9780844660790
Category :
Languages : en
Pages :
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Book Description
More than 200 recipes for chicken, turkey, duck, squab, goose, pheasant, quail, partridge, snipe, & dove.
Author: James Beard
Publisher: Voracious
ISBN: 9780316069816
Category : Cooking
Languages : en
Pages : 896
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Book Description
The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
Author: James Beard
Publisher:
ISBN: 9781436706421
Category :
Languages : en
Pages : 208
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Book Description
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Author: Elizabeth S. Demers Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 031338133X
Category : Social Science
Languages : en
Pages : 333
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Book Description
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
Author: James Beard
Publisher:
ISBN: 9781494043377
Category :
Languages : en
Pages : 208
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Book Description
This is a new release of the original 1944 edition.
Author: James Beard
Publisher: Open Road Media
ISBN: 1504004507
Category : Cooking
Languages : en
Pages : 262
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Book Description
An essential guide to cooking all things poultry from the master of American cuisine James Beard’s culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years. When he finally returned to the nation’s favorite bird, it was with remarkable vigor and creativity. Beard on Birds reflects this passion with expertly crafted dishes that will appeal to a modern twenty-first-century palate. The definitive classic equips home cooks with the skills and techniques they need to artfully prepare chicken, turkey, duck, goose, and more. With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever. Whether you’re cooking an intimate dinner or a Thanksgiving feast, Beard’s good humor and simple-yet-elegant recipes are sure to stand the test of time.
