James Beard

The Fireside Cook Book is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a special event. The wide variety of I-can't-wait-to-try-it dishes in the book are presented according to a new and different theory. You will find here no attempt to overwhelm the cook with all the recipes ever concocted. Instead, you will find clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by fascinating variations. The basic recipes and variations add up to 1,217 tested dishes -- simple enough for the novice, delicious enough for the most meticulous master chef, complete enough for the most imaginative menus without a repetition. A detailed chapter is devoted to the art of outdoor cookery, another to the preparation of hors d'oeuvres, cocktail snacks, and supper snacks. There is an entire section of suggested menus subdivided into cold weather meals and summer doldrum hints. There is also a complete section on wines and liquors. The 36 full-color pictures and the nearly 400 other color pictures are themselves full of helpful invention. Handsome double-page spreads employ visual-aid methods to give practical details about, and special uses of, cuts of meat, varieties of wine, and types of fish. Here, in short, is a book that is an indispensable addition to every American home in which good food is appreciated. It is a book to use constantly, to pore over with delight, and give to all friends from whom you can reasonably expect a future dinner invitation.

""The Art of Carving"" by James Beard is a comprehensive guide to the art of carving. This book is a must-have for anyone who wants to learn the art of carving, from beginners to advanced carvers. The book covers all aspects of carving, including the tools and techniques used, the different types of wood, and the different styles of carving. The book begins with an introduction to the art of carving, including the history of carving and the different styles of carving. The book then goes on to cover the tools and techniques used in carving, including the different types of knives and chisels, sharpening techniques, and safety tips. The book also covers the different types of wood used in carving, including hardwoods, softwoods, and exotic woods. The book provides detailed information on the characteristics of each type of wood, as well as tips for selecting the right wood for a carving project. In addition to covering the basics of carving, the book also includes detailed instructions for carving a variety of projects, including animals, birds, fish, and human figures. The book provides step-by-step instructions for each project, as well as detailed illustrations and photographs to help guide the carver through the process. Overall, ""The Art of Carving"" is an excellent resource for anyone who wants to learn the art of carving. With its comprehensive coverage of carving techniques, tools, and materials, this book is sure to be a valuable addition to any carver's library.Photographs By Frank Beyda, Janet Beyda, Max Eckert, William Grigsby, Hugh McKevitt, And Cyril Read Jones. Foreword By Harriet Burket.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

Marcel Proust's literary masterpiece À la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into "a remembrance of things past." He wrote with relish and exactitude about Françoise, the family cook in Illiers-Combray, the restaurant at the Grand Hôtel Balbec, meals at Rivebelle, La Raspelière, and the Guermantes' in Paris. Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle époque, ranging from the sophisticated elaboration of lobster à l'américaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.

NATIONAL BESTSELLER - The definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home--by one of the most influential cookery teachers of the twentieth century. Covering breads from Sourdough to Challah, Brioche to fruits breads, and Parker House Rolls to Buttermilk White Bread, this classic cookbook brings together simple, easy-to-make recipes from across America and around the world. Written by culinary icon James Beard--the "Dean of American Gastronomy"--and featuring a wonderful variety of different types of bread--plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more--as well as a 12-point list of remedies to help you bake a better loaf, this is the only book home bakers need in order to master the art of making bread.