The James Beard Cookbook by James A. Beard

  • Fried eggs

    from The James Beard Cookbook The James Beard Cookbook by James A. Beard

    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; ham
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Notes about this book

  • BlytheSpirit on January 31, 2012

    I love the beef stew recipe.

  • Krisb on November 27, 2010

    This book has some of the best basic cake recipes I have found. The two-egg and four-egg cake recipes produce very moist, delicious cake that can be baked in rounds, rectangles, one layer, two layers, jelly roll... etc. It is the only plain cake recipe I need or use. The gingerbread recipe is also wonderful.

  • nomadchowwoman on January 07, 2010

    Often look here when I'm looking for some sensible, basic, perhaps a bit dated recipes--or for definitions of terms that may have become meaningless because of contemporary interpretations.

Notes about Recipes in this book

  • Oysters Rockefeller

    • stephen_9mjqch on March 16, 2026

      I used smaller oysters which was not ideal. I substituted tarragon for chervil, white vermouth for pernod, dill for fennel and spinach for watercress, all based on availability. I also added grated swiss to the top. Totally overwhelmed the oyster flavor b

  • Baked prune plums

    • apattin on October 14, 2017

      https://drive.google.com/open?id=0BzwTT7I6x1zga2trakl5R0JDREk

  • Standing ribs of beef

    • senzler on March 27, 2022

      The directions directly above this recipe are the absolute best for cooking a roast to the proper degree of doneness. It has never failed me. I use the searing method and cook to 125 to 130 and then let it stand. Pre cooking i spear the meet and stuff with garlic cloves. Dry rub with salt and pepper. T

  • Swiss steak, or braised beef

    • PickyPalateMom on February 08, 2026

      Made with a 686 g piece of inside round. It turned out surprisingly tender and moist after 1.5 hours at 325°F. I rendered a packet of cubed pancetta for the fat, then set the crisp bits aside for the freezer. I followed the recipe’s beef bouillon base but worried the gravy would taste flat, so I added two tablespoons each of tomato paste and Dijon, plus 1/2 teaspoon Marmite and a generous splash of Worcestershire. My husband wanted “stew vegetables” on the side—carrots, turnips, potatoes—so I added them for the last 20 minutes. That was nowhere near enough. I had to pull the roast, tent it, and microwave the vegetables in a covered Pyrex in six?minute rounds. They needed an extra twenty?four minutes before the potatoes were cooked through. Mental note: potatoes take ages, even in chunks. The upside was that the extra time let me whisk flour into the pan juices and finish the gravy on the stovetop. Next time I’ll add the root vegetables much earlier so everything finishes together.

  • Roast fresh ham

    • bekah_4wh6qu on February 02, 2026

      Great recipe, classic crispy bits and tender roasted meat. I added sliced delicata squash to the potatoes and onions.

  • Curry sauce

    • bsproat on December 30, 2014

      Made this to use leftover leg of lamb. Delicious over brown Basmati rice. I added 1T. flour after the curry powder had cooked for a few minutes, as thickener for the sauce, instead of making beurre manie.

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  • ISBN 10 0440341744
  • ISBN 13 9780440341741
  • Published Jan 01 1980
  • Format Paperback
  • Page Count 544
  • Language English
  • Edition Revised
  • Countries United States
  • Publisher Dell

Publishers Text

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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