The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge into one volume.

A collection of 39 articles written for the American Airlines in-flight magazine on cooking techniques with over 90 recipes.

From field, forest, and stream to table, this is an indispensable introduction to the pleasures of foraging, fishing, and hunting, with more than 50 recipes for

Clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by variations.

Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful