James Beard's American Cookery

Front Cover
Little, Brown, Feb 28, 2009 - Cooking - 896 pages
The classic, must-have American cookbook from one of our greatest authorities on food.

James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
 

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User Review  - revliz - LibraryThing

I'm always astonished by what this book turns out to have in it that is nowhere else: sweet and sour sturgeon, raw apple cake (the best use ever for slightly aged apples in the fruit bowl), on and on. Plus all the great stories. Read full review

A Must

User Review  - bdm1276 - Overstock.com

The first cookbook to buy. Not only great commom sense receipes but the history behind them. It makes cooking a fun educational experience. 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.

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