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James Beard's Salads
by James A. Beard
ISBN: 0500279691
ISBN-13: 9780500279694
Format: Paperback
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Summary
This diverse selection of recipes, culled from Beard's extensive oeuvre, concentrates on salads.
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Bibliographic Details
Publisher: W W Norton & Co Inc
Published date: 1997
Size: 5.25 x 6.5 inches
Weight: 0.25 pounds
Publisher's Notes
James Beard's recipes always stressed the natural goodness of fresh foods gathered at their peak, especially important for salads. From refreshing side dish to satisfying main dish, here are salads with various meats and fish, as well as salads that encourage cooks to take advantage of a great variety of greens--from one's own garden or purchased from the grocer or greenmarket. 25 illus.
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James Beard's Salads (The James Beard Cookbooks)
James Beard
Thames & Hudson, 1997-09. Paperback. Like New. May be shiny, in some instances dust jackets are not included, no missing pages, no damage to binding, may have a remainder mark. ( more information)
Offered by BEST BARGAIN BOOKS WHOLESALER, INC. (United States)
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James Beard's Salads
James Beard And John Ferrone
Thames & Hudson. New with no dust jacket. 1997. Softcover. Trade PB; 0.21 x 6.5 x 5 Inches; 64 pages; From refreshing side dish to satisfying main dish, here are salads with duck, codfish, veal, and tongue, as well as salads that encourage cooks to take advantage of the great variety of greens now available from greenmarkets and greengrocers. More than any other person, James Beard inspired and nourished our national appetite for good food. With his many books, countless articles, and boundless enthusiasm, Beard introduced millions of Americans to the delicious glories of native and foreign cuisines and to the practical techniques of fine cooking. His recipes, which always stressed the natural goodness of fresh foods gathered at their peak; his limitless store of fact, history, and lore from the world of food; and his remarkable ability to present even the most complicated recipes in an accessible manner made him the mentor of a generation of American cooks. Now, for the first time, some of Beard's most enticing recipes are presented in a charming, inexpensive, paperback format. These recipes, many no longer in print in any other form, have been culled from the legacy of Beard's many magazine articles, newspaper columns, and unavailable books by John Ferrone, Beard's long-time friend and editor. He has organized them into four books, each covering an essential area of cooking. Some of these dishes are versions of Beard favorites, which, with his inventive curiosity, he was always aDJusting and rethinking. Others offer exciting new discoveries. All of them provide wonderful eating experiences. . ( more information)
Offered by Cookbooks Plus (United States)
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