Bibliograph

Masters of American cookery, M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child, Betty Fussell : with a preface by the author

Type

Label

Masters of American cookery, M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child, Betty Fussell : with a preface by the author

Language

eng

Bibliography note

Includes bibliographical references and index

resource.biographical

contains biographical information

Illustrations

portraits

Index

index present

Literary Form

non fiction

Main title

Masters of American cookery

Nature of contents

bibliography

Oclc number

60715137

Responsibility statement

Betty Fussell : with a preface by the author

Series statement

At table series

Sub title

M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child

Summary

Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery , Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipesin chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and dessertsFussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lovers delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition

Table Of Contents

Everyman a cook -- How I learned to cook -- The making of four American masters: M.F.K. Fisher ; James Andrews Beard ; Raymond Craig Claiborne ; Julia McWilliams Child -- And all those others -- How to read a recipe -- How to use this book -- A note on the processor -- Drink and drink food -- Soups -- Sauces -- Salads -- Eggs -- Fish and shellfish -- Birds -- Meats -- Vegetables -- Grains -- Breads -- Pastes -- Cheese -- Sweets

Classification