James Beard's Simple Foods
Title | James Beard's Simple Foods PDF eBook |
Author | James Beard |
Publisher | MacMillan Publishing Company |
Pages | 280 |
Release | 1993 |
Genre | Cooking |
ISBN |
A collection of 39 articles written for the American Airlines in-flight magazine on cooking techniques with over 90 recipes.
Beard on Food
Title | Beard on Food PDF eBook |
Author | James Beard |
Publisher | Bloomsbury Publishing USA |
Pages | 354 |
Release | 2008-12-10 |
Genre | Cooking |
ISBN | 1596917156 |
The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge into one volume. In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.
James Beard's Simple Foods
Title | James Beard's Simple Foods PDF eBook |
Author | James A. Beard |
Publisher | |
Pages | |
Release | 1994-10 |
Genre | |
ISBN | 9780020304661 |
The Essential James Beard Cookbook
Title | The Essential James Beard Cookbook PDF eBook |
Author | James Beard |
Publisher | Macmillan |
Pages | 402 |
Release | 2012-10-30 |
Genre | Cooking |
ISBN | 0312642180 |
The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodlesfish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more
James Beard's Simple Foods
Title | James Beard's Simple Foods PDF eBook |
Author | James Beard |
Publisher | Macmillan General Reference |
Pages | 245 |
Release | 1994-12 |
Genre | Cooking |
ISBN | 9780020165569 |
The renowned food authority introduces a selection of cooking tips, lessons on food preparation techniques, and advice on a wide range of culinary topics and provides an assortment of delicious recipes to suit any taste. Reprint.
Beard on Bread
Title | Beard on Bread PDF eBook |
Author | James Beard |
Publisher | Knopf |
Pages | 257 |
Release | 2011-10-12 |
Genre | Cooking |
ISBN | 030779055X |
NATIONAL BESTSELLER • The definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home—by one of the most influential cookery teachers of the twentieth century. Covering breads from Sourdough to Challah, Brioche to fruits breads, and Parker House Rolls to Buttermilk White Bread, this classic cookbook brings together simple, easy-to-make recipes from across America and around the world. Written by culinary icon James Beard—the “Dean of American Gastronomy”—and featuring a wonderful variety of different types of bread—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—as well as a 12-point list of remedies to help you bake a better loaf, this is the only book home bakers need in order to master the art of making bread.
Eight Flavors
Title | Eight Flavors PDF eBook |
Author | Sarah Lohman |
Publisher | Simon and Schuster |
Pages | 304 |
Release | 2016-12-06 |
Genre | Cooking |
ISBN | 1476753954 |
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.