Beard on Birds

by James Beard

Published 25 December 2001

Beard on Pasta

by James Beard

Published 12 April 2000

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.

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.

Beard

by Karl Stuecklen, Julia Child, and James Beard

Published 13 November 2000