James Beard's American Cookery (Google eBook)

Front Cover
Little, Brown, Feb 28, 2009 - Cooking - 896 pages
14 Reviews
Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is one of the most fascinating culinary subjects of all.
  

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Review: James Beard's American Cookery

User Review  - Tom - Goodreads

My favorite cookbook, and even useful after you learn to modify the recipes to be more healthful. Read full review

Review: James Beard's American Cookery

User Review  - Emily - Goodreads

A dated but still informative look at each ingredient. Read full review

Contents

Foreword
Introduction
Cocktail Food
Salads
Salad Dressings
Soups
Eggs
Cheese
Pork
The Roasts
Pork Chops Tenderloin Spareribs
Pork Offal
Pork Loaves and Pâtés
Sausage and Other Charcuterie
Ham and Bacon
Sauces for Meats Fish Vegetables

Fish and Shellfish
Fish
Shellfish
Fish and Shellfish Pies
Fish and Shellfish Soups Stews Chowders
Poultry
Chicken
Turkey Duck Goose
Stuffings
Game
Pheasant
Beef
Steak
Roast Beef
Pot Roasts
Short Ribs Stews Boiled Beef Corned Beef
Ground Beef
Beef Offal
Beef Pies
Veal
Veal Roasts Pot Roasts Fricassees
Veal Cutlets Scallops Chops
Veal Offal
Lamb
Stews Fricassees Casseroles
Dishes Made with Cold Lamb
Lamb Offal
Vegetables
Variations
Potatoes
Sweet Potatoes and Yams
Grains and Pastes
Pastes
Dried Beans Peas and Lentils
Pies and Pastry
Pastry
Cakes
Frostings
Cookies
Puddings Ice Creams and Dessert Sauces
Ice Creams and Sherbets
Fruit
Bread
Baking Powder Breads
Pancakes Waffles Doughnuts
Sandwiches
Pickles and Preserves
Candy
Reading List and Sources
Acknowledgments
About the Author
Copyright
Copyright

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About the author (2009)

Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.

Bibliographic information