Read James Beard's American Cookery by James Beard Free Online
Book Title: James Beard's American Cookery|
The author of the book: James Beard
Format files: PDF
The size of the: 33.75 MB
ISBN 13: No data
Edition: Little, Brown and Company
Date of issue: February 28th 2009
ISBN: No data
Read full description of the books:I picked this up to see whether I wanted to cull it from my giant cookbook collection, and it turns out that no, I do not, even though the style is basically the polar opposite of how we eat. It's like a snapshot of ideas about food in 1970, which makes it super interesting as a historical object.
The trend is definitely toward the super-heavy. For instance, the salad section has subsections for various kinds of fish, poultry, and meat; many of the salads therein are basically meat napped in homemade mayonnaise, often with additional mayonnaise for garnish. This sounds more than horrible if the mayonnaise you know is shelf-stable store-bought whipped hydrogenated oil. But then you think about what this salad could have been with a freshly-made emulsion of egg yolk and olive oil, and it's suddenly a believable dish.
I found the section on bacon-wrapped cocktail appetizers especially interesting, considering the recent ZOMG BACON EVERYTHING trends especially since Beard cites the bathtub gin parties of the 1920s as their origin. There are bacon-wrapped water chestnuts, bacon-wrapped jalapeno peppers, etc. But then you realize that the first recipe is for bacon-wrapped crackers. Crackers? Yes. And it really is the 1920s, and bacon and crackers really are a believable dinner, gin optional.
I'm not going to be cooking from it very much, but that's ok. This cookbook is for reading.
Read information about the authorLibrarian Note: There is more than one author in the GoodReads database with this name. See this thread for more information.
James Andrew Beard was an American chef and food writer. He is recognized by many as the father of American gastronomy. Throughout his life, he pursued and advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts.
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