The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by James A. Beard and Rick Rodgers and John Ferrone

  • Crudités with anchovy mayonnaise (page 13)

    from The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking The Essential James Beard Cookbook by James A. Beard and Rick Rodgers and John Ferrone

    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Cooking for a crowd
    • Ingredients: canned anchovies in oil; parsley; basil; capers; vegetables of your choice; egg yolks; dry mustard; olive oil
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Reviews about this book

  • Epicurious

    ...demonstrates the breadth of American cuisine. For the modern cook, the collection probably won't surprise you but when you take into consideration the time and place... the appreciation deepens.

    Full review
  • ISBN 10 0312642180
  • ISBN 13 9780312642181
  • Linked ISBNs
  • Published Oct 30 2012
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States

Publishers Text

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category

Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category:
- appetizers and hors d'oeuvres
- soups
- pastas and noodles
- fish and shellfish
- meat and game
- rice, potatoes and stuffings
- breads
- desserts
- and more

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