The James Beard Cookbook

Front Cover
Da Capo Press, Incorporated, Dec 6, 2001 - Cooking - 470 pages
7 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

What people are saying - Write a review

User ratings

5 stars
4 stars
3 stars
2 stars
1 star

Review: The James Beard Cookbook

User Review  - Teresa - Goodreads

This is a no frills cookbook. No fancy fonts, no photographs, no overwrought editing just a cookbook/technique book organized by item and then by ingredient (for instance "dips" "sour cream: 1,2,3,4 ... Read full review

Review: The James Beard Cookbook

User Review  - Carol - Goodreads

I think this man is the Buddha of Food!! Read full review

References to this book

All Book Search results »

About the author (2001)

Beard is the dean of American cookery.

Bibliographic information