Coverart for item
The Resource The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant

The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant

Label
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking
Title
The essential James Beard cookbook
Title remainder
450 recipes that shaped the tradition of American cooking
Statement of responsibility
James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
Title variation
James Beard cookbook
Creator
Contributor
Subject
Genre
Language
eng
Summary
  • "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 noodles fish and shellfish meat and game rice, potatoes and stuffings breads desserts and more "--
  • "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 noodles fish and shellfish meat and game rice, potatoes and stuffings breads desserts and more "--
Assigning source
  • Provided by publisher
  • Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorDate
1903-1985
http://library.link/vocab/creatorName
Beard, James
Dewey number
641.5973
Index
index present
LC call number
TX715
LC item number
.B369 2012
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorDate
1953-
http://library.link/vocab/relatedWorkOrContributorName
  • Rodgers, Rick
  • Ferrone, John
http://library.link/vocab/subjectName
  • Cooking, American
  • COOKING / Courses & Dishes / General
Label
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
Link
http://www.netread.com/jcusers2/bk1388/181/9780312642181/image/lgcover.9780312642181.jpg
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
909115
Dimensions
24 cm
Edition
First edition.
Extent
xv, 380 pages
Isbn
9780312642181
Lccn
2012028372
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(Sirsi) i9780312642181
Label
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
Link
http://www.netread.com/jcusers2/bk1388/181/9780312642181/image/lgcover.9780312642181.jpg
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
909115
Dimensions
24 cm
Edition
First edition.
Extent
xv, 380 pages
Isbn
9780312642181
Lccn
2012028372
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(Sirsi) i9780312642181

Library Locations

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