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ST. MARTIN'S PRESS OCTOBER 2012<br />
The Essential James Beard<br />
Cookbook<br />
400 Recipes That Shaped the Tradition of American Cooking<br />
James Beard with Rick Rodgers<br />
The best recipes from one of America's most influential food<br />
personalities in a big, delicious cookbook that delights in every<br />
category<br />
COOKING / COURSES & DISHES<br />
St. Martin's Press | October 2012<br />
9780312642181 | $35.00/$40.00 Can.<br />
Hardback | 416 pages | Carton Qty: 16<br />
9.25in H | 7.50in W<br />
Includes two 16-page color photo inserts<br />
MARKETING<br />
* National Print Publicity<br />
* Online Promotion<br />
* Social Media Campaign<br />
* eBook Promotion<br />
* Author Website: JamesBeard.org<br />
Known as the Dean of American Cooking, James Beard set a standard of<br />
culinary excellence that’s still a benchmark today. He was an early television<br />
presence who helped shape what America ate in restaurants and cooked at home,<br />
and was both an innovative recipe writer and a scholar of American foodways,<br />
preserving classic dishes from the past for his readers to cook in the present.<br />
Compiled from twelve of his classic books and freshened for a modern audience,<br />
The Essential James Beard will stand with definitive and lively cookbooks such<br />
as The New York Times Cookbook and The Joy of Cooking. It covers the<br />
best and most necessary recipes in every category:<br />
• appetizers and hors d’oeuvres<br />
• soups<br />
• pastas and noodles<br />
• fish and shellfish<br />
• meat and game<br />
• rice, potatoes and stuffings<br />
• breads<br />
• desserts<br />
• and more<br />
PRAISE<br />
"In the beginning, there was James Beard." —Julia Child<br />
“Mr. Beard, more than any other person, helped shape the change in American dining<br />
habits. He was an innovator, an experimenter, a missionary in bringing the gospel of<br />
good cooking to the home table.” —Craig Claiborne, New York Times<br />
“In the history of American cooking there are three towering figures:<br />
Fannie Farmer . . . Irma S. Rombauer . . . and James Beard, [who] encouraged us in the<br />
belief that cooking could be more fun than chore." —Jonathan Yardley, Washington<br />
Post<br />
JAMES BEARD is why you are a foodie today. He was, with Julia Child, one of the two most<br />
influential chefs and food writers in America, championing both French cooking and the<br />
preservation and maintenance of great local food traditions to average home cooks. He was a<br />
prolific writer, producing twenty-one books, including James Beard’s American Cookery and<br />
countless magazine articles; a tireless teacher; and early television personality and product<br />
promoter. The James Beard Foundation, which administers the industry’s most influential awards<br />
and meaningful scholarships, was founded in his honor after his death in 1985 and is headquartered<br />
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