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

Search this book for Recipes »
    • Categories: Main course
    • Ingredients: veal legs; butter; onions; mushrooms; bread crumbs; dill weed; dill pickles; chicken broth; sour cream; dill; parsley
    show
    • Categories: Main course; French
    • Ingredients: beef brisket; pigs feet; nutmeg; onions; whole cloves; carrots; thyme; Cognac; beef fat; tomato paste; celery; leeks; parsley; white onions; potatoes
    show
    • Categories: Main course; Christmas; French
    • Ingredients: pork rind; shallots; onions; carrots; thyme; nutmeg; beef top round; Armagnac; red wine
    show
    • Categories: Stews & one-pot meals; Main course; Austrian; Hungarian
    • Ingredients: salad oil; onions; Hungarian paprika; apple cider vinegar; beef rump; thyme; tomato purée; beef broth; caraway seeds; lemons
    show
    • Categories: Stews & one-pot meals; Main course; American
    • Ingredients: beef round steaks; onions; caraway seeds; sesame seeds; dried oregano; chili powder; green olives; kidney beans
    show
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: oxtail; beef drippings; onions; carrots; white turnips; garlic; beef broth; Madeira wine; parsley; bay leaves; thyme; celery
    show
    • Categories: Stews & one-pot meals; Main course; Irish
    • Ingredients: lamb ribs; potatoes; parsley; onions
    show
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: lamb shoulder; garlic; anchovies; onions; zucchini; green peppers; eggplants; basil; canned tomatoes; black olives; parsley
    show
    • Categories: Main course; Italian
    • Ingredients: pork hocks; dry white wine; chicken broth; canned tomatoes; lemons; parsley
    show
    • Categories: Main course
    • Ingredients: bacon; sauerkraut; onions; pork fat; pork chops; beer
    • Accompaniments: Sautéed apple rings
    show
    • Categories: Main course; French
    • Ingredients: butter; onions; chicken; salt pork; white mushrooms; white onions; bay leaves; thyme; parsley
    show
    • Categories: Main course; Cooking ahead; American
    • Ingredients: white cornmeal; chicken; onions; dry red wine; sesame seeds; caraway seeds; mace; marjoram; almonds; green olives; chili powder
    show
    • Categories: Main course
    • Ingredients: pinto beans; onions; whole cloves; dried oregano; salt pork; whole duck; basil
    show
    • Categories: Main course
    • Ingredients: pheasant; butter; apples; Calvados; heavy cream; nutmeg
    show
    • Ingredients: celery hearts; parsley; store-cupboard ingredients
    show
    • Categories: Side dish
    • Ingredients: sauerkraut; salt pork; juniper berries; chicken stock; bay leaves; thyme; parsley; celery
    show
    • Ingredients: yellow onions; Scotch whiskey; store-cupboard ingredients
    show
    • Categories: Main course; French
    • Ingredients: beef sirloin steaks; peppercorns of your choice; salad oil; Cognac
    show
    • Categories: Main course
    • Ingredients: ground beef round; store-cupboard ingredients
    show
    • Categories: Main course; French
    • Ingredients: white bread; butter; bacon; beef livers; onions; parsley; chives
    show
    • Categories: Main course; Polish
    • Ingredients: potatoes; butter; cucumbers; white mushrooms; heavy cream; tomato purée; beef fillets; French fried onion rings
    show

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author