The Resource The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
Resource Information
The item The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Grosse Pointe Public Library.This item is available to borrow from 1 library branch.
Resource Information
The item The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Grosse Pointe Public Library.
This item is available to borrow from 1 library branch.
- Summary
- "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 classic dishes from the past for his readers to cook in the present. 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. It covers the best and most necessary recipes in every category: appetizers and hors d'oeuvres, soups, pastas and noodles, fish and shellfish, meat and game, rice, potatoes and stuffings, breads, desserts, and more"--
- Language
- eng
- Edition
- First edition.
- Extent
- xv, 380 p.
- Note
- Includes index
- Isbn
- 9780312642181
- Label
- The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking
- Title
- The essential James Beard cookbook
- Title remainder
- 450 recipes that shaped the tradition of American cooking
- Statement of responsibility
- James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
- Language
- eng
- Summary
- "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 classic dishes from the past for his readers to cook in the present. 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. It covers the best and most necessary recipes in every category: appetizers and hors d'oeuvres, soups, pastas and noodles, fish and shellfish, meat and game, rice, potatoes and stuffings, breads, desserts, and more"--
- Assigning source
- Provided by publisher
- Cataloging source
- DLC
- http://library.link/vocab/creatorDate
- 1903-1985
- http://library.link/vocab/creatorName
- Beard, James
- Dewey number
- 641.5973
- Illustrations
- illustrations
- Index
- index present
- Literary form
- non fiction
- http://library.link/vocab/relatedWorkOrContributorDate
- 1953-
- http://library.link/vocab/relatedWorkOrContributorName
- Rodgers, Rick
- http://library.link/vocab/subjectName
-
- Cooking, American
- COOKING / Courses & Dishes / General
- Label
- The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
- Note
- Includes index
- Control code
- BK0010830446
- Dimensions
- 24 cm.
- Edition
- First edition.
- Extent
- xv, 380 p.
- Isbn
- 9780312642181
- Lccn
- 2012028372
- Other physical details
- ill.
- Label
- The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
- Note
- Includes index
- Control code
- BK0010830446
- Dimensions
- 24 cm.
- Edition
- First edition.
- Extent
- xv, 380 p.
- Isbn
- 9780312642181
- Lccn
- 2012028372
- Other physical details
- ill.
Embed
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.gp.lib.mi.us/portal/The-essential-James-Beard-cookbook--450-recipes/xTziwpanu8w/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.gp.lib.mi.us/portal/The-essential-James-Beard-cookbook--450-recipes/xTziwpanu8w/">The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.gp.lib.mi.us/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.gp.lib.mi.us/">Grosse Pointe Public Library</a></span></span></span></span></div>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.gp.lib.mi.us/portal/The-essential-James-Beard-cookbook--450-recipes/xTziwpanu8w/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.gp.lib.mi.us/portal/The-essential-James-Beard-cookbook--450-recipes/xTziwpanu8w/">The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking, James Beard ; edited by Rick Rodgers ; with John Ferrone, editorial consultant</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.gp.lib.mi.us/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.gp.lib.mi.us/">Grosse Pointe Public Library</a></span></span></span></span></div>
