The New James Beard
(eBook)
Author
Published
[Place of publication not identified] : Open Road Media, 2015.
Format
eBook
ISBN
9781504004572
Physical Desc
1 online resource (632 pages)
Status
Description
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Subjects
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More Details
Language
English
UPC
9781504004572
Notes
Restrictions on Access
Access limited to subscribing institutions.
Description
The definitive collection of recipes from renowned American chef James Beard Acclaimed cookbook author, educator, and indefatigable champion of American cuisine, James Beard inspired generations of chefs with his focus on good technique and delicious food. Drawing from decades of teaching and writing, Beard presents readers with a masterful book to instruct and inspire in the kitchen. Featuring 1,000 recipes that reflect Beard's wide-ranging culinary passions and expertise, The New James Beard offers the amateur chef vital wisdom on mastering escargots, perfecting a homemade tomato sauce, keeping fried chicken irresistibly moist, and much more. Drawing on ingredients and know-how from around the world, Beard whips up innovative dishes like Provençal roasted lamb with anchovies and garlic, and Sharlotka, a Polish bread pudding, while giving old favorites new twists like Mexican- or Madeira-style meatloaf. With easy-to-follow instructions on preparing everything from hors d'oeuvres and salads to desserts and pastries, and some healthier options too, this remarkable compendium will satisfy the needs of any home cook.
System Details
System requirements: Adobe Digital editions.
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Citations
APA Citation, 7th Edition (style guide)
Beard, J. (2015). The New James Beard . Open Road Media.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Beard, James, 1903-1985. 2015. The New James Beard. Open Road Media.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Beard, James, 1903-1985. The New James Beard Open Road Media, 2015.
MLA Citation, 9th Edition (style guide)Beard, James. The New James Beard Open Road Media, 2015.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
d075887f-f25b-b8fa-62ad-af36e69f65fa-eng
Grouping Information
| Grouped Work ID | d075887f-f25b-b8fa-62ad-af36e69f65fa-eng |
|---|---|
| Full title | new james beard |
| Author | beard james |
| Grouping Category | book |
| Last Update | 2024-05-14 23:01:43PM |
| Last Indexed | 2024-05-16 04:28:09AM |
Book Cover Information
| Image Source | syndetics |
|---|---|
| First Loaded | Jun 8, 2022 |
| Last Used | May 16, 2024 |
Marc Record
| First Detected | Aug 13, 2021 12:38:05 PM |
|---|---|
| Last File Modification Time | Aug 13, 2021 12:38:05 PM |
MARC Record
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| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource (632 pages) | ||
| 336 | |a text|b txt|2 rdacontent | ||
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| 338 | |a online resource|b cr|2 rdacarrier | ||
| 506 | |a Access limited to subscribing institutions. | ||
| 520 | |a The definitive collection of recipes from renowned American chef James Beard Acclaimed cookbook author, educator, and indefatigable champion of American cuisine, James Beard inspired generations of chefs with his focus on good technique and delicious food. Drawing from decades of teaching and writing, Beard presents readers with a masterful book to instruct and inspire in the kitchen. Featuring 1,000 recipes that reflect Beard's wide-ranging culinary passions and expertise, The New James Beard offers the amateur chef vital wisdom on mastering escargots, perfecting a homemade tomato sauce, keeping fried chicken irresistibly moist, and much more. Drawing on ingredients and know-how from around the world, Beard whips up innovative dishes like Provençal roasted lamb with anchovies and garlic, and Sharlotka, a Polish bread pudding, while giving old favorites new twists like Mexican- or Madeira-style meatloaf. With easy-to-follow instructions on preparing everything from hors d'oeuvres and salads to desserts and pastries, and some healthier options too, this remarkable compendium will satisfy the needs of any home cook. | ||
| 538 | |a System requirements: Adobe Digital editions. | ||
| 588 | 0 | |a Print version record. | |
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| 650 | 0 | |a Cooking, American. | |
| 655 | 0 | |a Electronic books. | |
| 776 | 0 | 8 | |i Print version:|a Beard, James, 1903-|t New James Beard ; drawings by Karl Stuecklen.|d New York : Weathervane Books : Distributed by Crown, 1989, c1981.|z 051768800X|w (DLC)89033945 |
| 856 | 4 | 0 | |3 Freading|u https://chesterlib.freading.com/ebooks/details/r:download/MDAxMDE5LTIxMjA4NTIw|z Click here |