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BEARD ON FOOD: The Best Recipes and Kitchen Wisdom From the Dean of American
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BEARD ON FOOD: The Best Recipes and Kitchen Wisdom From the Dean of American Cooking Hardcover - 2002

by James Beard / Foreword by Mark Bittman

  • Used
  • Hardcover
  • first

Description

Bloomsbury, 2002. First edition, first Printing . Hardcover. VG+ in VG+ dust jacket. Hardcover with light shelf wear, clean, slight binding lean, tightly bound; light wear to dust jacket with crease to front flap, publisher letter laid in.
Used - VG+ in VG+ dust jacket
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Details

  • Title BEARD ON FOOD: The Best Recipes and Kitchen Wisdom From the Dean of American Cooking
  • Author James Beard / Foreword by Mark Bittman
  • Binding Hardcover
  • Edition First edition, first Printing
  • Condition Used - VG+ in VG+ dust jacket
  • Pages 335
  • Volumes 1
  • Language ENG
  • Publisher Bloomsbury, New York, New York, U.S.A.
  • Date 2002
  • Illustrated Yes
  • Bookseller's Inventory # 18305
  • ISBN 9781596914469 / 1596914467
  • Weight 1.43 lbs (0.65 kg)
  • Dimensions 9.48 x 6.52 x 1.11 in (24.08 x 16.56 x 2.82 cm)
  • Library of Congress subjects Cookery
  • Library of Congress Catalog Number 2009368426
  • Dewey Decimal Code 641.5

First line

Hamburger is so firmly established in America's culinary Hall of Fame that it comes as rather a shock to discover it didn't originate in America at all.

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About the author

Often referred to as the dean of American cookery, James Beard authored dozens of books on cooking and food before his death in 1985. Today, his Greenwich Village town house is home to the James Beard Foundation, the country's preeminent performance space and center for the culinary arts.

Mark Bittman is a food columnist for the New York Times and the author of the bestselling cookbooks How to Cook Anything and The Best Recipes in the World.