James Beard's American CookeryThe 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. |
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½ cup ½ teaspoon ¼ cup additional allow Arrange bacon baking beans beef blend boil bone Bring broiling broth brown carrots celery cheese chicken chopped parsley cloves cold Combine cooked cool cover cream crisp delicious dish Drain eggs finely chopped fish flavor flour fresh freshly ground pepper garlic garnish grated green half heat heavy inches juice lamb leaves lemon lightly meat medium melted milk minutes mixture mushrooms mustard once onion oven peas peeled pieces Place pork potatoes pound prepared recipe Remove rice roast roll salad Salt and freshly salt and pepper sauce sausage Sauté seasoning Serve shrimp side simmer skillet slices soup Spoon sprinkle steak stir stuffing sugar Tabasco tablespoons butter taste teaspoon freshly ground teaspoon salt tender thick thin toast tomato sauce tomatoes toss Transfer turn veal vegetables vinegar wine