James Beard's classic 100 bread recipes, both yeast and non-yeasted, from the early 1970s, are considered definitive by two generations of bread bakers. Recipes include Buttermilk White Bread, Boston Brown Bread, Raw Apple Bread, and Beard's mother's recipe for Raisin Bread that she made for Red Cross benefits during World War I.
James Beard, one of America's greatest authorities on food and one of out best-loved chefs, puts practically everything he has learned about cooking into this magnificent, now classic volume which includes 1,500 recipes. 144 line drawings throughout.
This classic cookbook dates from the 1950s and has gone through many incarnations, but Beard's solid way with a recipe survives intact, and the recipes have been updated to take advantage of food processors and other relatively modern conveniences.
JAMES BEARD'S THEORY AND PRACTICE OF GOOD COOKING is one of America's great classic cookbooks. Dating from the 1960s, it provides a guide to basic cooking techniques as well as practical advice on the selection of pots and pans, knives, and other kitchen essentials. Each recipe comes with variations so that the cook can easily expand his or her ...
This collection of Beard's classic recipes includes tips for using such kitchen conveniences as food processors and microwaves, and it includes an updated section on natural foods
This selection of Beard's reminiscences about his passionate involvement with food is as close as he ever came to writing the story of his long, colorful, obsessive life.
BEARD ON PASTA does for pasta what BEARD ON BREAD did for bread: provide a thorough, clear, appealing, and delicious selection of recipes that explore all facets of his subject with the usual Beard gusto.
These festive foods from the prolific cooking writer James Beard, presented clearly and concisely, designed to take the last-minute confusion out of preparing finger foods for a crowd.
More than 100 menus, with more than 600 recipes, for specific occasions: a St. Patrick's Day party, a country wedding buffet, a green Christmas dinner, an autumn luncheon, a Derby Day lunch, and many more--all bearing James Beard's authoritative touch.
In the early 1970's, James Beard was approached by "American Way", American Airlines' in-flight magazine, to write a monthly column in the form of a series of cooking lessons. He agreed, and ended up writing 70 columns for the magazine, collected in book form for the first time in "James Beard's Simple Foods". Loosely organized under the headings ...
These festive foods from the prolific cooking writer James Beard, presented clearly and concisely, designed to take the last-minute confusion out of preparing finger foods for a crowd.
Many of REA's acclaimed Test Prep books are also available with our powerful, interactive test preparation software, called TESTware. Each TESTware package includes one of REA's comprehensive Test Prep books, plus timed, full-length, computerized tests that simulate the actual exams. By controlling the order of questions and enforcing time ...
"This classic armchair read is the sixth volume in our James Beard Library of Great American Cooking and is considered by many to be the best of the collection. The closest the """"Dean of American Cooki"
JAMES BEARD'S THEORY AND PRACTICE OF GOOD COOKING is one of America's great classic cookbooks. Dating from the 1960s, it provides a guide to basic cooking techniques as well as practical advice on the selection of pots and pans, knives, and other kitchen essentials. Each recipe comes with variations so that the cook can easily expand his or her ...
The three volumes included here--MEDITERRANEAN FOOD, FRENCH COUNTRY COOKING, and SUMMER COOKING--are among Elizabeth David's most well-known and influential books. This composite volume includes forewords by Alice Water (who says Elizabeth David's books changed her life) & James Beard (who claims she is "the greatest food writer we have").
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