The James Beard Cookbook

Front Cover
Da Capo Press, Incorporated, Dec 6, 2001 - Cooking - 470 pages
2 Reviews
This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks. "There is not a gastronomic cliche in the book."--Craig Claiborne, New York Times "If a cook were limited to one cookbook, this should be it."--Los Angeles Times

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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

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Love this cookbook. I have been using it for 30 years. I have just moved and could not find my book for two of my favorite recipes. I was trying to remember them from memory - cheese souffle and popovers. What a relief to find it online! I trust any recipe James Beard puts out.

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About the author (2001)

Beard is the dean of American cookery.

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