Publisher: Little, Brown and Company;
Reprint edition (October 25, 2010)
From the Publisher…
James Beard was the “dean of American cookery” (New York Times), and he put practically everything he learned about cooking into this single magnificent–now classic–cookbook. 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 color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
Until his death in 1985, James Beard was the nation’s most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard’s New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.
If you are a fan of a huge cookbooks this one is a must for your kitchen shelf! I will admit at first I was quite intimidated by the size but once I started browsing through it, I grew more accustomed and knew I would be pulling this on off the shelf to use for years and years to come.
This newly revised edition of James Beard’s American Cookery features recipes from familiar classics to cuisine from every part of the world. As someone who loves to cook, I enjoyed all the helpful tips and personal insight on each recipe. I’ve learned some great ways to choose, store, and prepare all sorts of things.
I’d like to state this cookbook reads in paragraph manner in presenting each of the recipes. So if you prefer the step by step 1-2-3-4 and so on, this cookbook will take a little of getting used to. I on the other hand welcome the paragraph format as I think it’s add a lot of personality and quite the unique touch you won’t find in most other cookbooks.
Disclaimer: A Special Thanks goes out to Anna over at Hatchett for the opportunity to review this book.