Hors d'Oeuvre and Canapés by James Beard

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Hors d'Oeuvre and Canapés

'“In the history of American cooking there are three towering figures: Fannie Farmer . . . Irma. S. Rombauer . . . and James Beard, whose many cookbooks and appearances in public forums encouraged in us the belief that cooking could be more fun than chore.” —The Washington Post   “Mr. Beard, more than any other person, helped shape the change in American dining habits. He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.” —The New York Times   “When Beard talked food, he talked in timeless truths.” —Jeremiah Tower   “Too much of James Beard can never be enough for me.” —Gael Greene  '
'“In the history of American cooking there are three towering figures: Fannie Farmer . . . Irma. S. Rombauer . . . and James Beard, whose many cookbooks and appearances in public forums encouraged in us the belief that cooking could be more fun than chore.” —The Washington Post   “Mr. Beard, more than any other person, helped shape the change in American dining habits. He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.” —The New York Times   “When Beard talked food, he talked in timeless truths.” —Jeremiah Tower   “Too much of James Beard can never be enough for me.” —Gael Greene  '
Publisher: Open Road Media ISBN: 9781504004541 Pages: 187