Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking by James A. Beard

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    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: ground beef round; heavy cream; burger buns; store-cupboard ingredients
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    • Categories: Sandwiches & burgers; Main course; French
    • Ingredients: ground beef round; black peppercorns; bourbon
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    • Categories: Main course; Spring; Summer; French
    • Ingredients: egg yolks; parsley; capers; beef; French bread
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    • Categories: Side dish; American; Vegetarian
    • Ingredients: canned golden hominy; heavy cream; parsley
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    • Categories: Main course
    • Ingredients: beef flank steaks; Tabasco sauce
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    • Categories: Sauces for meat
    • Ingredients: tarragon vinegar; shallots; dried tarragon; brown sauce; Tabasco sauce; dry mustard; parsley
    • Accompaniments: Deviled beef bones
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    • Categories: Dressings & marinades; Japanese; Vegan; Vegetarian
    • Ingredients: soy sauce; sherry; peanut oil; oranges; fresh ginger
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    • Categories: Main course; English; French
    • Ingredients: beef bones; butter; tarragon vinegar; breadcrumbs
    • Accompaniments: Sauce diable
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: oxtail; onions; carrots; garlic; celery; leeks; parsley; bay leaves; thyme; red wine
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: oxtail; onions; carrots; garlic; celery; leeks; parsley; bay leaves; thyme; red wine; canned tomatoes; dried basil; pig feet
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: beef chuck roast; beef fat; thyme; bay leaves; ground cinnamon; onions; whole cloves; parsley; leeks; wine
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef marrow bones; onions; whole cloves; leeks; carrots; thyme; parsley; garlic; beef brisket; beef bottom round; beef short ribs; herbs of your choice; turnips; Savoy cabbage; new potatoes; French bread; Parmesan cheese
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    • Categories: Stews & one-pot meals; Main course; English; Irish
    • Ingredients: lamb shoulder; lamb neck; onions; whole cloves; bay leaves; thyme; parsley; leeks; nutmeg; potatoes
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    • Categories: Stews & one-pot meals; Main course; Summer; Mediterranean
    • Ingredients: veal rump; garlic; anchovies; dried basil; onions; carrots; leeks; parsley; veal knuckles; white wine
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    • Categories: Main course; Summer; Mediterranean
    • Ingredients: veal rump; garlic; anchovies; dried basil; onions; carrots; leeks; parsley; veal knuckles; white wine; canned tuna; capers; basil; whole grain mustard mayonnaise
    • Accompaniments: Spaghettini estivi
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    • Categories: Main course; Summer; Mediterranean
    • Ingredients: veal rump; garlic; anchovies; dried basil; onions; carrots; leeks; parsley; veal knuckles; white wine; canned tuna; capers; basil; mayonnaise; sour cream
    • Accompaniments: Spaghettini estivi
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    • Categories: Pasta, doughs & sauces; Main course; Summer; Mediterranean
    • Ingredients: tomatoes; onions; basil; spaghettini pasta; parsley
    • Accompaniments: Vitello tonnato 1; Vitello tonnato 2
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    • Categories: Main course; Summer; American South
    • Ingredients: whole country ham; wine vinegar; bay leaves; thyme
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    • Categories: Main course; French
    • Ingredients: pig feet; onions; whole cloves; carrots; celery; bay leaves; sage; black peppercorns; breadcrumbs
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    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2; French
    • Ingredients: bread; Canadian bacon; Gruyère cheese
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    • Categories: Breakfast / brunch; Main course
    • Ingredients: cooked chicken meat; chicken gizzards; waxy potatoes; onions; rosemary; heavy cream; parsley
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    • Categories: Main course; Italian
    • Ingredients: turkey breast; anchovies; garlic; mayonnaise; canned tuna; parsley; hard-boiled eggs; cooked rice; vinegar; scallions; cherry tomatoes
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    • Categories: Main course; Summer; South American
    • Ingredients: fish fillets; limes; canned green chiles; onions; parsley; herbs of your choice
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    • Categories: Main course; Summer; Central American
    • Ingredients: fish fillets; limes; paprika; cumin seeds; dried oregano; canned green chiles; red onions; parsley; lettuce; stuffed green olives; scallions
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    • Categories: Sauces for fish; Main course
    • Ingredients: brook trout; dry white wine; parsley; onions; whole cloves; black peppercorns; bay leaves; thyme; sour cream; horseradish
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Notes about this book

  • anniette on January 06, 2019

    This is a dessert island book choice for me. His palate is perfect. There are very few recipes in the world for which I don’t fiddle with the seasoning- but his are just right. The writing is direct and you can find interesting and delicious things throughout.

Notes about Recipes in this book

  • Ratatouille

    • anniette on January 06, 2019

      This has been a favorite of my family for decades. I have tried others, but return to this - make it in August, September, and freeze to use all year with roast chicken, lamb chops, lamb sausages. I think it is perfect. We multiply it by many times and make a vat of it. Even the seasonings are exactly right.

  • White bean salad

    • anniette on January 06, 2019

      This is simple and perfect. Has been my standard for many years. Everywhere I take it, I am asked for the recipe. Watch the tin size - the tinned beans hold less now than they did when this was printed. I once (only) cut the oil, when multipying the recipe. Don’t make that mistake- not nearly as delicious.

  • Cannellini bean and tuna salad

    • anniette on January 06, 2019

      This is a divine summer meal. I use red onion and add a bit more lemon juice and oil. I could eat the whole thing!

  • Chicken with 40 cloves of garlic

    • rionafaith on October 27, 2018

      p. 231 -- Classic recipe. I like the addition of celery and vermouth in this version. I removed the lid for the last 15 minutes of cooking in hopes of browning the chicken a little but yeahhh, this isn't really a crisp skin recipe. Also calls for waaaaay too much oil, half the amount was more than sufficient.

    • HotGarlicCrisp on February 20, 2021

      So I made this recipe to the almost to the exact specifications (used a whole chicken instead of just chicken thighs) but it was underwhelming in my opinion. An elegant dish the subtle flavor from the seasonings would have paired well with a flavorful bird rather than what we have in the modern supermarket. I did use a high end organic bird but it’s nowhere as flavorful as say a French chicken. To improve on this next time I think I’ll season skin on thighs and sear them with some rosemary, garlic, butter and some smokey bacon. I would also peel all the garlic and then using a hand blender purée the sauce perhaps adding a little cream.

  • Snail butter

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  • ISBN 10 1596917156
  • ISBN 13 9781596917156
  • Published Dec 10 2008
  • Format eBook
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Bloomsbury USA
  • Imprint Bloomsbury Publishing PLC

Publishers Text

In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.

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