A healthful, dramatically simplified book on cooking techniques for preparing low cholesterol, low calorie seafood, with over 500 recipes.
A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.
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.
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.
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.
The Fish-lovers' Cookbook: More Than 300 Kitchen-tested Recipes
Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.
Mother had several good curries in her repertoire, which she would vary. Sometimes it was a curry in the French manner with a béchamel sauce to which curry was added; sometimes it was a true curry, with onions, apples and carrots added ...
Freeze as for apricot sherbet (see page 500). Orange Sherbet. Combine 3 cups fresh orange juice, 1 cup simple syrup, and flavor with 3 tablespoons Grand Marnier or Cointreau. For a cream sherbet use 2 cups orange juice, 1⁄2 cup simple ...
A timeless and insightful volume of essays—with more than 130 recipes—by the master of American cuisine The Armchair James Beard showcases the many roles of America’s first celebrity chef: teacher, culinary alchemist, restaurant ...