American Cookery by James Beard cookbook review Restaurants, Wine, Travel, Opinions

American Cookery by James Beard

Reviewed By

Sue Dyson and Roger McShane

James Beard was born and raised in Portland, Oregon but a strong desire to be an actor saw him move to New York where he started a catering business for the arts community.
He went on to become a food writer and published classic books such as Beard on Bread, James Beard's New Fish Cookery and his classic reviewed here, American Cookery.
It is a large tome at 877 pages and ranges widely over topics such as salads, soups, fish, shellfish, poultry, game, beef, sauces, vegetables, pasta, beans, cakes, preserves and much more.
As with many books of this size there were collaborators in the background and together they have produced a fine outcome.
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