James Beard's American Cookery - Revised 1980 Paperback First Edition
I HAVE COME TO THE CONCLUSION THAT PERHAPS AMERICAN COOKERY IS ONE OF THE MOST FASCINATING CULINARY SUBJECTS OF ALL... JAMES BEARD
{HISTORY}
...and so begins the start of James Beard's sixteenth cookbook, first published in 1972. If you've poked around the cookbook section of the shop or followed the blog for a bit, you'll already know what marvelous fans we are of the big guy's recipes. All of his cookbooks are gems, but this one, in particular, focuses on the interesting components that define the American palate. By tracing the techniques and telling the stories about good food and how to make it in a plethora of 20th-century style ways, James educates and entertains us with recipes that have been passed down, tossed around, enhanced, influenced, replicated, indulged, and improved upon over the course of a few centuries ultimately to wind up being defined by two simple words...American Cookery.
Covering every meal from breakfast to dinner with snacks and sweet treats in-between including a compelling cocktail section, and innovative ways to cook local flora and fauna featuring bears, squirrels, and rabbits, this is a complete sourcebook for home cooks of all levels whether novice or professional, complete with fun facts, food history and preparation advice for almost every recipe.
Containing over 800 pages and 1500 recipes, this edition of American Cookery, is the revised 1980 first edition in paperback form.
{SPECIAL FEATURES}
- Revised 1980 edition first edition
- 877 pages
- 1500 recipes
- Illustrated throughout by Earl Thollander
- Interesting recipes include Honeymoon Bars, Torta Lampo, Cicely Brownstone's Savory Potato Pie, An Old Southern Version of Eggplant, Poor Man's Butter, Head Cheese, Chilied Pot Roast, Chicken California, Blushing Bunny, Fruit with Curry Dunk, Tiny Pizzas and so many more:)
{CONDITION}
In good vintage condition. The spine is tight and all pages are intact. There are some random, light, unobtrusive cooking stains that appear in various chapters throughout the book. The bread baking section features a few slight wrinkly pages undoubtedly made by a previous cook as they attempted their own homemade loaves. The stuffed mushroom recipe on page 587 bears a handwritten note in pencil about alternate ingredient measurements.
{SIZE}
Measures 6.5" inches (width) x 9.25" inches (length) x 2" inches (thickness) and weighs 2.5 lbs.
{FOR THE COLLECTOR}
In addition to James Beard's contributions to the culinary landscape, explore more American fare cookbooks here.