James Beard's American Cookery
"The bible of American cooking by 'the king of gourmets'."—Time"...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature."—Washington PostStartFragment"I felt a shiver as I unpacked the new edition ofJames Beard's American Cookery, this big, fat, generous book, so like Jim himself. I just held it for a few minutes, remembering times in his kitchen, his big hand guiding mine in the motion of making mayonnaise with a fork. . . .  It strikes me as timely that chefs who know only his image on a medal hung round their neck have this chance to see what James was cooking before they were born."EndFragment—Gael Greene,Insatiable-critic.comEndFragmentStartFragment"The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food."EndFragment—StartFragmentTom Colicchio, 2010 James Beard Foundation Outstanding Chef and head judge onTop Chef, from the ForewordEndFragment"The tome's enduring popularity is due to the fact that it does more than deliver superb recipes, it digs deep into the history of American cuisine."—Fox News