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 cl

The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he p

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of Ame

The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge into one volume.

Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from