The Four Seasons Cookbook by Charlotte Adams and James A. Beard

  • Crabmeat imperial (page 19)

    from The Four Seasons Cookbook The Four Seasons Cookbook by Charlotte Adams and James A. Beard

    • Categories: Appetizers / starters; Fall / autumn
    • Ingredients: crabmeat; green peppers; red peppers; mayonnaise; Tabasco sauce; heavy cream; white vinegar; white pepper; egg yolks; clarified butter; bread crumbs
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0517133873
  • ISBN 13 9780517133873
  • Linked ISBNs
  • Published May 02 1984
  • Format Hardcover
  • Page Count 319
  • Language English
  • Countries United States
  • Publisher Crown Publishing

Publishers Text

James Beard writes: "This is a highly unusual cookbook for the reason that if reflects twelve years in the history of one of the truly fine restaurants ever to grace the city of New York. Furthermore, the recipes are the work of a rare assemblage of chefs. The home cook is fortunate to have these specialties brought within reach. Like the restaurant's menu, the recipes are based on the changes of the seasons and on the idea that certain foods are best enjoyed in their own time. East recipe has had ample testing over the years, both in the restaurant kitchen and before the public. Each has proved to be workable and good, and has been in continuous demand. This collection, then represents the most popular and the best of The Four Seasons' offerings. Some of the recipes are variations on classic themes; many are originals. They include easy recipes and those requiring patience and skill to achieve perfect results. All of them have been reduced to proportions and techniques suitable for the home kitchen. Once they are mastered, you can turn them out with the same flair for which The Four Seasons is noted." James Beard was a founding father of The Four Seasons restaurant and a principal contributor to the development of its seasonal-food concept. As such, he was the ideally qualified Special consultant and supervisor of this careful adaptation of its greatest recipes for home use. He also has provided authoritative lists of the appropriate winces for each season. For Charlotte Adams, this is the seventeenth - and most important - cookbook of a long and distinguished career in the cooking field. She has been food editor and columnist for newspapers, national press services, and several major magazines. She is a well-known lecturer on food and cooking, appears frequently on television, and conducted two long-lived radio programs. She undertook the enormous task of organizing the retesting and reproportioning of each recipe by the restaurant's expert master chefs.

Other cookbooks by this author