James Beard
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Two preeminent culinary experts take the gourmet dining experience outdoors From the traditional American backyard barbecue to the portable grill on an apartment rooftop, this cookbook showcases the simple, charming pleasures of cooking and eating outside. This complete and detailed guide offers indispensible tips and lessons on a wide range of scrumptious dishes-including pineapple-broiled spareribs, Peking duck with red bean sauce, and gingered...
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The classic, must-have American cookbook from one of our greatest authorities on food.
James Beard's American Cookery includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and...
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A richly evocative memoir from the man whom the New York Times dubbed the "dean of American cookery," recalling the flavors of his past In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong "taste memories"-the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard...
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An undisputed classic from the man who changed American cuisine forever Hailed by the New York Times as "one of the best basic cookbooks in America," The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking...
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Classic pasta dishes from America's 1st and most beloved master chef Whether you're entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as "the dean of American cookery" enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta,...
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Culinary master James Beard's ultimate guide to entertaining is a must for any host or hostess Expert chef James Beard was passionate about food and even more passionate about entertaining. Beard's cookbooks, with recipes that have delighted for decades-such as duck glazed with honey and curry, and zucchini frittata-have long been a staple in the culinary libraries of home cooks. This thorough guide combines Beard's delicious menus with his expertise...
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An essential guide to cooking all things poultry from the master of American cuisine James Beard's culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight-an experience that put him off turkey for years. When he finally returned to the nation's favorite bird, it was with remarkable vigor and creativity....
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Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide "In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is." So begins James Beard's expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless...
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An indispensable guide to cocktail food and drink by the timeless chef and writer James Beard The first book by the master chef whom the New York Times hailed as the "dean of American cookery," Hors d'Oeuvre and Canapés is a culinary classic. Imbued with Beard's signature wit and intimacy, this collection offers tips and recipes for all types of entertaining and includes an extensive list of exquisite finger foods like sliced beef with anchovy or...
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A timeless and insightful volume of essays-with more than 130 recipes-by the master of American cuisine The Armchair James Beard showcases the many roles of America's first celebrity chef: teacher, culinary alchemist, restaurant reviewer, occasional dieter, visionary, and gourmand. Collected by Beard's longtime friend and colleague John Ferrone, each essay resonates with impassioned opinions and a distinctly American voice. Beard takes us on a journey...
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An intimate look into the kitchens and lives of two celebrated American food legends and friends Renowned culinary master James Beard and his dear friend, chef Helen Evans Brown, shared both a love of food and a keen insight into the changing palate of American diners. In this twelve-year, bicoastal epistolary exchange of three hundred letters, Beard and Brown offer not only tidbits of indispensible culinary guidance but also two fascinating perspectives...
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James Beard is a speaker on topics such as traditional living and natural spirit teachings. His topics address many concerns to do with wellness and balance in life. He is a student of native teachings from Ojibwe Elders, Algonquin language based people, living throughout the Great Lakes Region of the US and Canada. The audiences for his presentations vary from youth to elderly.
His work is dedicated to telling anyone who has interest about his...