The new James Beard

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A New York Times -bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods . This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard , you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef's cookbook collection.
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Grouping Information

Grouped Work ID d075887f-f25b-b8fa-62ad-af36e69f65fa
Grouping Title new james beard
Grouping Author beard james
Grouping Category book
Last Grouping Update 2019-01-01 01:10:20AM
Last Indexed 2019-04-25 04:14:56AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Beard, James.
author2-role hoopla digital.
author_display Beard, James
available_at_pitkin Pitkin Library
detailed_location_pitkin Pitkin County Library
display_description The definitive collection of recipes from renowned American chef James Beard Acclaimed cookbook author, educator, and indefatigable champion of American cuisine, James Beard inspired generations of chefs with his focus on good technique and delicious food. Drawing from decades of teaching and writing, Beard presents readers with a masterful book to instruct and inspire in the kitchen. Featuring 1,000 recipes that reflect Beard's wide-ranging culinary passions and expertise, The New James Beard offers the amateur chef vital wisdom on mastering escargots, perfecting a homemade tomato sauce, keeping fried chicken irresistibly moist, and much more. Drawing on ingredients and know-how from around the world, Beard whips up innovative dishes like ProvenaŐál roasted lamb with anchovies and garlic, and Sharlotka, a Polish bread pudding, while giving old favorites new twists like Mexican- or Madeira-style meatloaf. With easy-to-follow instructions on preparing everything from hors d'oeuvres and salads to desserts and pastries, and some healthier options too, this remarkable compendium will satisfy the needs of any home cook.
format_category_pitkin Books, eBook
format_pitkin Book, eBook
id d075887f-f25b-b8fa-62ad-af36e69f65fa
isbn 9780394411545, 9781504004572
item_details hoopla:MWT11554360||Online Hoopla Collection|Online Hoopla|eBook|eBook|1|false|true|Hoopla||||Available Online||||, ils:.b10434021|.i18323224|Pitkin County Library|641.5 B368|||1|false|false|||||On Shelf||pc||
itype_pitkin , Adult book
last_indexed 2019-04-25T10:14:56.644Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_pitkin 641.5 B368
owning_library_pitkin Pitkin County Library
owning_location_pitkin Pitkin Library
primary_isbn 9780394411545
publishDate 1981, 2015
record_details hoopla:MWT11554360|eBook|eBook||English|Open Road Media,|2015.|1 online resource, ils:.b10434021|Book|Books|1st ed.|English|Knopf : distributed by Random House,|1981.|xi, 625 pages : illustrations ; 25 cm.
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hoopla:MWT11554360 Available Online Available Online false true false false false false
ils:.b10434021 .i18323224 On Shelf On Shelf false true true false false true 96, 97, 98, 99
subject_facet Cooking, American, Electronic books
title_display The new James Beard
title_full New James Beard [electronic resource] Beard, James., The new James Beard / drawings by Karl Stuecklen
title_short The new James Beard
topic_facet Cooking, American, Electronic books