The James Beard Cookbook

Front Cover
Open Road Media, Mar 3, 2015 - Cooking - 477 pages
The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies (The New York Times).

Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.
 
Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.
 
Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.
 

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LibraryThing Review

User Review  - capttwinky - LibraryThing

A general overview of standard, American home cooking and as such extremely disappointing. The scope is short, no subject seems adequately covered and there is little general culinary advice. This book sits on my shelf gathering dust while The Joy of Cooking gets used. Read full review

Contents

EDITORS NOTE
Cooking Terms
Spices and Seeds
DESSERTS
EGGS AND BREAKFAST MEATS
GRAIN DISHES
Beef
PASTA
POULTRY
SALADS AND SALAD DRESSINGS
SOUFFLÉS
Copyright

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About the author (2015)

James Beard (1903­–1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the “dean of American cookery” by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.  

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