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 IDd075887f-f25b-b8fa-62ad-af36e69f65fa
Grouping Titlenew james beard
Grouping Authorbeard james
Grouping Categorybook
Last Grouping Update2020-01-25 15:17:05PM
Last Indexed2020-01-25 15:18:36PM

Solr Details

authorBeard, James.
author2-rolehoopla digital.
author_displayBeard, James
detailed_location_pitkinPitkin County Library
display_descriptionThe 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 Proven├žal 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.
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
hoopla:MWT11554360Online Hoopla CollectionOnline HooplaeBookeBook1falsetrueHoopla Online
ils:.b10434021.i18323224Pitkin County Library641.5 B3681falsefalseDue Feb 15, 2020pc
itype_pitkinAdult book
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_pitkin641.5 B368
owning_library_pitkinPitkin County Library
owning_location_pitkinPitkin Library
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
hoopla:MWT11554360eBookeBookEnglishOpen Road Media, 2015.1 online resource
ils:.b10434021BookBooks1st ed.EnglishKnopf : distributed by Random House, 1981.xi, 625 pages : illustrations ; 25 cm
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
hoopla:MWT11554360Available OnlineAvailable Onlinefalsetruefalsefalsefalsefalse
ils:.b10434021.i18323224Checked OutChecked Outfalsefalsetruefalsefalsetrue96, 97, 98, 99
subject_facetCooking, American
Electronic books
title_displayThe new James Beard
title_fullNew James Beard [electronic resource] Beard, James.
The new James Beard / drawings by Karl Stuecklen
title_shortThe new James Beard
topic_facetCooking, American
Electronic books