The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by James A. Beard and Rick Rodgers and John Ferrone

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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Cooking for a crowd
    • Ingredients: canned anchovies in oil; parsley; basil; capers; vegetables of your choice; egg yolks; dry mustard; olive oil
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    • Categories: Dips, spreads & salsas; Summer; Italian
    • Ingredients: globe eggplants; celery hearts; yellow onions; tomatoes; dried thyme; bay leaves; canned anchovies in oil; Kalamata olives; nonpareil capers; parsley
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    • Categories: Dips, spreads & salsas; Cooking for a crowd; Mexican
    • Ingredients: chicken stock; heavy cream; canned tomatoes; canned green chiles; Monterey Jack cheese
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    • Categories: Dips, spreads & salsas; Sauces, general
    • Ingredients: olive oil; parsley; canned anchovies in oil; lemons
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    • Categories: Sauces, general; Dips, spreads & salsas; Greek; Vegetarian
    • Ingredients: garlic; olive oil; blanched almonds; parsley; lemons
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    • Categories: Sauces, general; Dips, spreads & salsas; Greek; Vegetarian
    • Ingredients: garlic; olive oil; blanched almonds; parsley; white breadcrumbs; lemons
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    • Categories: Sauces, general; Dips, spreads & salsas; Greek; Vegetarian
    • Ingredients: garlic; olive oil; parsley; mashed potatoes; lemons
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    • Categories: Sandwiches & burgers; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties; French; Vegetarian
    • Ingredients: brioche bread; egg yolks; olive oil; dry mustard; yellow onions; parsley
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    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: brioche bread; egg yolks; olive oil; dry mustard; parsley; spinach; watercress; chives; chervil; anchovy paste; butter; anchovies
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    • Categories: Dips, spreads & salsas
    • Ingredients: cooked chicken meat; canned pimentos; pine nuts; shallots; parsley; chile sauce; ground cayenne pepper
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    • Categories: Dips, spreads & salsas
    • Ingredients: baked ham; sweet gherkins; dry mustard; mayonnaise
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    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: Swiss cheese; green peppers; mayonnaise; olives
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: butter; chutney
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    • Categories: Dips, spreads & salsas; Cooking ahead; French
    • Ingredients: butter; parsley; spinach; chives; chervil; anchovy paste; watercress
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: garlic; butter
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: roasted salted hazelnuts; butter
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: butter; Dijon mustard
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: Roquefort cheese; butter
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    • Categories: Pancakes, waffles & crêpes; Canapés / hors d'oeuvre; Appetizers / starters; Cooking for a crowd; Russian
    • Ingredients: active dry yeast; milk; all-purpose flour; buckwheat flour; eggs; sour cream
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    • Categories: Pancakes, waffles & crêpes; Canapés / hors d'oeuvre; Appetizers / starters; Russian
    • Ingredients: all-purpose flour; milk; carrots
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    • Categories: Canapés / hors d'oeuvre; Appetizers / starters; Cooking for a crowd; Vegetarian
    • Ingredients: cream cheese; chives; parsley; pistachio nuts; ficelle bread
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    • Categories: Chutneys, pickles & relishes; Egg dishes; Cooking for a crowd; Picnics & outdoors; Vegetarian
    • Ingredients: hard-boiled eggs; cooked beets; yellow onions; bay leaves; apple cider vinegar
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    • Categories: Chutneys, pickles & relishes; Fall / autumn; Summer; Vegan; Vegetarian
    • Ingredients: pickling cucumbers; pickling spice; dill; white wine vinegar
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    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Canapés / hors d'oeuvre; Lunch; Entertaining & parties; Summer
    • Ingredients: milk; nutmeg; ground cayenne pepper; Cognac; heavy cream; egg yolks; gelatin; chicken stock; cooked ham; cucumbers; parsley; dill
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    • Categories: Dips, spreads & salsas; Quick / easy; Cooking for a crowd; French
    • Ingredients: pork shoulder; pork livers; ground veal; Cognac; garlic; dried basil; ground cloves; ground ginger; nutmeg; white pepper; bacon; pork fatback
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Reviews about this book

  • Epicurious

    ...demonstrates the breadth of American cuisine. For the modern cook, the collection probably won't surprise you but when you take into consideration the time and place... the appreciation deepens.

    Full review
  • ISBN 10 1250027888
  • ISBN 13 9781250027887
  • Published Oct 30 2012
  • Format eBook
  • Page Count 416
  • Language English
  • Countries United States

Publishers Text

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category

Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category:
- appetizers and hors d'oeuvres
- soups
- pastas and noodles
- fish and shellfish
- meat and game
- rice, potatoes and stuffings
- breads
- desserts
- and more



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