James Beard's American Cookery（ISBN=9780316098687） 英文原版 mobi 下载 网盘 caj lrf pdf txt 阿里云

　　James Beard was the "dean of American cookery" (New York

Times), and he put practically everything he learned about

cooking into this single magnificent--now classic--cookbook. JAMES

BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his

favorite and most successful recipes, as well as advice on dozens

of cooking questions, from choosing meats and vegetables to

preserving fruit and making real cheeseburgers. A

celebration of the roots of cooking in the American style, this

repackaged edition features the original text and color

illustrations, and a new foreword by Tom Colicchio. Like

Mastering the Art of French Cooking and The Joy of

Cooking, it is a standard reference no kitchen is complete

without.

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　　Until his death in 1985, James Beard was the nation's most

acclaimed chef and food writer. The founder and director of the

celebrated cooking classes in New York that still bear his name,

Beard wrote James Beard's New Fish Cookery, The

James Beard Cookbook, Menus for Entertaining, Beard

on Bread, Beard on Food, and other works on the

gastronomic arts.

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媒体评论

　　"The bible of American cooking by 'the king of gourmets'."

(Time )

　　"...his chef d'oeuvre...should take a place on the narrow shelf

reserved for major American culinary literature." (Washington Post

)

　　"The beauty of this book is that it allows you . . . to

experience firsthand what made James Beard special and unique. His

voice can be heard through his no-nonsense recipes and the choices

he made that celebrated even simple, humble dishes for what they

were: good food." (Tom Colicchio, 2010 James Beard Foundation

Outstanding Chef and head judge on Top Chef, from the Foreword

)

书籍介绍

James Beard was the "dean of American cookery" ( New York Times ), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking , it is a standard reference no kitchen is complete without.