An undisputed classic from the man who changed American cuisine forever Hailed by the New York Times as aone of the best basic cookbooks in America, a The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master. Both timeless and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.Cook tiny young carrots whole without peeling. Larger carrots should ... It would make just as much sense to combine turnips and asparagus. Serve them separately. ... STEAMED CARROTS For this dish, tiny young carrots are by far the best.
|Title||:||The James Beard Cookbook|
|Publisher||:||Open Road Media - 2015-03-03|