James Beard’s American Cookery（ISBN=） 英文原版

　　James Beard was the “dean of American cookery” (New York
Times), and he put practically everything he learned about
cooking into this single magnificent–now classic–cookbook. JAMES
BEARD’S AMERICAN COOKERY includes more than fifteen hundred of his
favorite and most successful recipes, as well as advice on dozens
of cooking questions, from choosing meats and vegetables to
preserving fruit and making real cheeseburgers. A
celebration of the roots of cooking in the American style, this
repackaged edition features the original text and color
illustrations, and a new foreword by Tom Colicchio. Like
Mastering the Art of French Cooking and The Joy of
Cooking, it is a standard reference no kitchen is complete
without.

　　Until his death in 1985, James Beard was the nation’s most
acclaimed chef and food writer. The founder and director of the
celebrated cooking classes in New York that still bear his name,
Beard wrote James Beard’s New Fish Cookery, The
James Beard Cookbook, Menus for Entertaining, Beard
on Bread, Beard on Food, and other works on the
gastronomic arts.

　　”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 Post
)
　　”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.” (Tom Colicchio, 2010 James Beard Foundation
Outstanding Chef and head judge on Top Chef, from the Foreword
)