This award-winning cookbook by the country's foremost food expert has been a favorite with beginning and advanced cooks for over thirty-five years. Written with authority, clarity, and good sense, it provides a comprehensive collection of basic recipes, American and international, which stress the importance of honest ingredients and the sound techniques of cookery James Beard taught in his famous classes.
This newly revised edition adds twenty-five more recipes to the bestselling book that Craig Claiborne of the New York Times has called "One of the best basic cookbooks in America."
James Beard, a native of Portland, Oregon, stared out in the food profession in Hors Oeuvre, Inc., a New York catering service, which provided the subject of his first cookbook. He wrote twenty more books and hundreds of articles, ran a cooking school, served as a consultant to food producers and restaurants, and did countless food demonstrations on television and before live audiences throughout America. He was generally acknowledged to be the country's leading food authority. He died in 1983 at the age of eighty-one.