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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 questi***, from choosing meats and vegetables to preserving fruit and *** real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrati***, 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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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 questi***, from choosing meats and vegetables to preserving fruit and *** real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrati***, 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.