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 favourite 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 colour illustrations, and a new foreword by Tom Colicchio.
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 several cookbooks.