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James Beard's American Cookery（ISBN=9780316098687） 英文原版书籍详细信息
- ISBN：9780316098687
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2010-10
- 页数：877
- 价格：142.10
- 纸张：胶版纸
- 装帧：精装
- 开本：32开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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 fifteen hundred 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.
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作者介绍：
Until his death in 1985, James Beard was the nation's most
acclaimed chef and food writer. The founder and director of the
celebrated cooking classes in New York that still bear his name,
Beard wrote James Beard's New Fish Cookery, The
James Beard Cookbook, Menus for Entertaining, Beard
on Bread, Beard on Food, and other works on the
gastronomic arts.
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在线阅读/听书/购买/PDF下载地址：
在线阅读地址：James Beard's American Cookery（ISBN=9780316098687） 英文原版在线阅读
在线听书地址：James Beard's American Cookery（ISBN=9780316098687） 英文原版在线收听
在线购买地址：James Beard's American Cookery（ISBN=9780316098687） 英文原版在线购买
原文赏析：
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其它内容：
媒体评论
"The bible of American cooking by 'the king of gourmets'."
(Time )
"...his chef d'oeuvre...should take a place on the narrow shelf
reserved for major American culinary literature." (Washington Post
)
"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
)
书籍介绍
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 fifteen hundred 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.
书籍真实打分
故事情节：8分
人物塑造：5分
主题深度：3分
文字风格：9分
语言运用：8分
文笔流畅：8分
思想传递：4分
知识深度：6分
知识广度：6分
实用性：8分
章节划分：6分
结构布局：3分
新颖与独特：4分
情感共鸣：3分
引人入胜：6分
现实相关：7分
沉浸感：7分
事实准确性：7分
文化贡献：3分
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