James Beard's American Cookery

The classic, must-have American cookbook from one of our greatest authorities on food.

“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

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 1,500 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. It is a book for all tastes, all levels of cooking skill, all budgets, all types of entertaining—and all seasons.

“His chef d’oeuvre . . . should take a place on the narrow shelf reserved for major American culinary literature.” —Washington Post

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