Judith Jones, a legendary editor at Knopf, worked with James Beard on several books. Here are what she considers to be his three groundbreaking volumes, all sold on Amazon.com.

James Beard's American Cookery (1972) celebrates the regional variety and eclecticism of American food.

Beard on Bread (1973), the first analytical book on bread making, discusses topics such as what makes the perfect loaf.

Theory & Practice of Good Cooking (1977) was the first book with chapters organized by technique, like roasting and sautéing.