The new James Beard
Author:
Publisher:
Knopf : distributed by Random House
Pub. Date:
1981
Edition:
1st ed
Language:
English
Description
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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ISBN:
9780394411545
9781504004572
9781504004572
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Grouping Information
Grouped Work ID | 644da6a9-47b8-61fb-1198-ac704dd0f9ad |
---|---|
Grouping Title | new james beard |
Grouping Author | james beard |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-03-08 19:08:55PM |
Last Indexed | 2024-04-17 21:46:34PM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
0
author
Beard, James, 1903-1985
author_display
Beard, James
available_at_pitkin
Pitkin Library
detailed_location_pitkin
Pitkin County Library
display_description
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.
format_category_pitkin
Books
format_pitkin
Book
id
644da6a9-47b8-61fb-1198-ac704dd0f9ad
isbn
9780394411545
9781504004572
9781504004572
itype_pitkin
Adult book
last_indexed
2024-04-18T03:46:34.120Z
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
2015
publisher
Knopf : distributed by Random House
Open Road Media
Open Road Media
recordtype
grouped_work
subject_facet
Cooking & Food
Cooking, American
Electronic books
Nonfiction
Reference
Cooking, American
Electronic books
Nonfiction
Reference
title_display
The new James Beard
title_full
The new James Beard / drawings by Karl Stuecklen
The new james beard [electronic resource]. James Beard
The new james beard [electronic resource]. James Beard
title_short
The new James Beard
topic_facet
Cooking & Food
Cooking, American
Nonfiction
Reference
Cooking, American
Nonfiction
Reference
Solr Details Tables
item_details
Bib Id | Item Id | Shelf Loc | Call Num | Format | Format Category | Num Copies | Is Order Item | Is eContent | eContent Source | eContent URL | Detailed Status | Last Checkin | Location |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
overdrivecmc:ODN0002303926 | ODN0002303926 | Overdrive (CMC) | Online Overdrive (CMC) | eBook | eBook | 1 | false | true | Overdrive (CMC) | http://link.overdrive.com/?websiteID=162&titleID=2303926 | Available Online | Overdrive (CMC) | |
ils:.b10434021 | .i18323224 | Pitkin County Library | 641.5 B368 | 1 | false | false | On Shelf | Oct 17, 2020 | pc |
record_details
Bib Id | Format | Format Category | Edition | Language | Publisher | Publication Date | Physical Description | Abridged |
---|---|---|---|---|---|---|---|---|
overdrivecmc:ODN0002303926 | 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 |
scoping_details_pitkin
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---|---|---|---|---|---|---|---|---|---|---|---|---|
ils:.b10434021 | .i18323224 | On Shelf | On Shelf | false | true | true | false | false | true | 96, 97, 98, 99 |