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 American Cooking, James Beard set a standard of culinary excellence that’s still a benchmark today.  He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, *The Essential James Beard *will stand with definitive and lively cookbooks such as *The New York Times Cookbook* and *The Joy of Cooking*.  It covers the best and most necessary recipes in every category:appetizers and hors d’oeuvressoupspastas and noodlesfish and shellfishmeat and gamerice, potatoes and stuffingsbreadsdessertsand moreWörter : 141819