This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks. "There is not a gastronomic cliche in the book. "Craig Claiborne, New York Times "If a cook were limited to one cookbook, this should be it. "Los Angeles Times
- ISBN10 0440141745
- ISBN13 9780440141747
- Publish Date 15 September 1980 (first published 23 October 1970)
- Publish Status Out of Stock
- Publish Country US
- Imprint Dell Publishing Company
- Format Paperback (US Mass Market)
- Language English