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In the early 1970s, 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, finally writing seventy columns for the magazine, thirty-nine of which are collected for the first time in James Beard's Simple Foods. Loosely organized under the headings "Beard's Basics," "Preparing and Cooking A to Z," and "Holiday Specials," these engaging essays,...
Author
Description
"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...