James Beard Library of Great American Cooking
5 total works
James Beard's Theory & Practice of Good Cooking
by James Beard, Julia Child, Barbara Kafka, and Karl Stuecklen
Published 17 October 1999
Based on Beard's 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sauteing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.
James Beard's & Hors D'oeuvre And Canapes
by James Beard, Julia Child, Jeremiah Tower, and Karl Stuecklen
Published 17 October 1999
The first book written by the "Dean of American Gastronomy," James Beard's HORS D'OEUVRE AND CANAPES contains recipes and tips for all levels of entertainment-from simple cocktail parties to extravagant receptions. This premier kitchen reference features the most popular cocktails and drinks, as well as fabulous recipes for classic and innovative hors d'oeuvre such as Melon Melange, Anchovy Cheese Fingers, and Clam Croquettes.
