Beard on Food by James A. Beard

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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

  • Snail butter

  • 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.

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  • ISBN 10 0762406887
  • ISBN 13 9780762406883
  • Published Aug 01 2000
  • Format Hardcover
  • Page Count 336
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Running Press

Publishers Text

James Beard's name has been synonymous with culinary excellence for more than 40 years. This revival of a classic volume of weekly syndicated newspaper columns and recipes written by the Dean of American Cooking is organized into chapters on meat, fish, vegetables, herbs and culinary tools. It offers simple, delectable suggestions for improvisational meals, plus elegant ideas for cocktail parties and other home entertaining from the man hailed for his exceptional teaching, ability and vast insight into all things food-related. A delicious source of timeless advice and sage observations. This is a glorious recipe book, as well as the ultimate armchair read for anyone interested in wonderful, honest food.

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