James Beard's Theory and Practice of Good Cooking by James A. Beard

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    • Categories: Main course
    • Ingredients: pheasant; butter; parsley; tarragon; fat of your choice
    • Categories: Main course
    • Ingredients: wild duck; juniper berries; thyme; Port wine
    • Categories: Sauces for meat
    • Ingredients: carrots; onions; celery; parsley; thyme; bay leaves; summer savory; red wine vinegar; dry red wine
    • Categories: Main course
    • Ingredients: venison rack; thyme; dry white wine; bread crumbs; parsley
    • Categories: Main course
    • Ingredients: thyme; venison haunch; butter; dry red wine; veal broth; tomato paste; Madeira wine; watercress
    • Accompaniments: Cornmeal mush (Polenta)
    • Categories: Main course
    • Ingredients: beef London broil; soy sauce; dry sherry; ginger root; tangerines
    • Categories: Main course
    • Ingredients: beef rib bones; butter; tarragon vinegar; bread crumbs
    • Accompaniments: Sauce diable
    • Categories: Main course
    • Ingredients: chicken; soy sauce; dry sherry; ginger root; tangerines
    • Categories: Main course
    • Ingredients: duckling; store-cupboard ingredients
    • Categories: Main course
    • Ingredients: veal kidneys; Tabasco sauce
    • Accompaniments: Mustard sauce

Notes about this book

  • robinorig on June 01, 2013

    I have ISBN 9780517118603

Notes about Recipes in this book

  • Sautéed trout

    • KissTheCook on March 13, 2013

      Excellent--better than broiling & just as easy.

  • Vegetables à la Grecque

    • Yildiz100 on November 25, 2015

      This is a delicious preparation for mushrooms, but it ends up with a bit of excess water. I may try roasting them first next time to see if that solves the problem.

  • Teriyaki flank steak

    • mharriman on April 09, 2019

      Easy and Very good. I marinated my 23 ounce flank steak for 8 hours instead of 2-3 ( I wasn’t at home to do it for time given) and broiled it 8 inches from broiler element, basting twice, and it turned out great. I substituted white wine for the sherry since I didn’t have any, but the rest of the marinade ingredients were as specified. Served for two of us with multigrain rice, steamed broccoli, and a green lettuce and cucumber salad. I plan to serve the leftover steak slices with grilled pineapple tomorrow.

  • Sautéed zucchini with walnuts

    • mharriman on November 08, 2019

      I reduced the ingredients by 2/3 since the recipe was for 6 and I made it for two. I’ve made a variation of this recipe from a different cookbook many times; this was the first time using Beard’s version with walnuts as an add-on. I didn’t take the time to salt and drain my zucchini tonight, so they were a bit wet. But the walnuts added a lot. I’ll do this version again but will take the time to properly salt and drain my zucchini first. That does indeed make for a better outcome.

  • Broiled marinated halibut steaks

    • mharriman on November 08, 2019

      I made the recipe from one 12 ounce fillet and cut it in two when it was done broiling. Halibut was moist and roasted to our likeness at 12 minutes. The marinade added a lot of flavor. This was a quick cook and delicious outcome at the end of a busy week. Served with sautéed zucchini from the same cookbook. Changes: I reduced the amount of olive oil (from six T to 3 and salt from 1 1/2 teaspoons to 1/2) and the fillets still tasted great.

  • Cassis ice cream

    • ashallen on March 15, 2020

      Delicious ice cream with strong black currant flavor and dense, smooth texture - awesome! Very easy since it doesn't use a cooked custard base. Also no eggs. Final volume was ~1.5-1.75 quarts. I used heavy cream and creme de cassis vs black currant/cassis syrup since I had it on hand. Recipe calls for 3/4 c (!). The alcohol balanced the sweetness and kept the ice cream easily scoopable after full freezing, but it was pretty boozy. I'll try a mix of black currant syrup + cassis next time. I used St. Dalfour's black currant jam. I didn't bother sieving it as specified in recipe since I like bits of fruit in ice cream - worked well. Ice cream was super-soupy after its ice cream machine stint but set up great in freezer. Ice cream didn't fluff much during machine freezing which was fortunate since unfrozen mixture almost filled my "2 quart" machine. When making with no/reduced alcohol in future, I'll make a smaller batch since it'll probably fluff more.

    • ashallen on March 15, 2020

      Note that rock salt listed in ingredients is necessary only if using an old-fashioned ice cream freezer that relies on salt and ice.

  • Marinated raw beef

    • Shelmar on September 05, 2019

      Ok. Great if you don't have a heat source.

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  • ISBN 10 0517695251
  • ISBN 13 9780517695258
  • Published Mar 25 1990
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House Value Publishing
  • Imprint Random House Value Publishing

Publishers Text

James Beard, the unequalled master of American cooking, provides the same fundamentals and subtle nuances of good cooking that he taught in his famous classes--with more than 300 recipes to put theory into practice.

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