The James Beard Cookbook by James A. Beard

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    • Categories: Jams, jellies & preserves; Vegetarian
    • Ingredients: butter; lemons; sugar; egg yolks
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    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; sugar; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: lemon curd; whipped cream; pastry pie shells; pistachio nuts
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    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; heavy cream; strawberries; frozen raspberries; crème de cassis
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: heavy cream; eggs; store-cupboard ingredients
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead
    • Ingredients: eggs; milk; store-cupboard ingredients
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead
    • Ingredients: dark chocolate; instant coffee powder; eggs; heavy cream
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead
    • Ingredients: ladyfingers; Cognac; apricot jam
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    • Categories: Baked & steamed desserts; Rice dishes; Dessert
    • Ingredients: milk; rice; molasses
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    • Categories: Rice dishes; Mousses, trifles, custards & creams; Dessert; Cooking ahead
    • Ingredients: cooked rice; sugar; sultanas; eggs; milk; ground cinnamon
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    • Categories: Baked & steamed desserts; Dessert; American
    • Ingredients: cornmeal; milk; molasses; ground cinnamon; ground ginger
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    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: stale bread; ground cinnamon; raisins; eggs; milk
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    • Categories: Pancakes, waffles & crêpes; Cooking ahead
    • Ingredients: Cognac; milk; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Cooking ahead
    • Ingredients: Cognac; milk; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Dessert
    • Ingredients: milk; Cognac; pistachio nuts; dark chocolate; store-cupboard ingredients
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    • Categories: Sauces for desserts
    • Ingredients: chocolate chips; dark chocolate; instant coffee powder; heavy cream; Cognac
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    • Categories: Pancakes, waffles & crêpes; Dessert; French
    • Ingredients: sugar cubes; Cognac; butter; oranges; Grand Marnier; milk
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs
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    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; corned beef; potatoes; ground ginger; ground allspice; beef fat
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    • Categories: Egg dishes; Breakfast / brunch; American
    • Ingredients: eggs; English muffins; cooked ham; Hollandaise sauce
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    • Categories: Egg dishes; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: eggs; tomatoes; basil; Parmesan cheese
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    • Categories: Egg dishes; Breakfast / brunch; French; Vegetarian
    • Ingredients: eggs; Swiss cheese; Parmesan cheese; milk
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    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: eggs; mushrooms; noodles; parsley
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    • Categories: Egg dishes; Main course; Italian; Vegetarian
    • Ingredients: eggs; frozen spinach; Parmesan cheese; milk
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Notes about this book

  • BlytheSpirit on January 31, 2012

    I love the beef stew recipe.

  • Krisb on November 27, 2010

    This book has some of the best basic cake recipes I have found. The two-egg and four-egg cake recipes produce very moist, delicious cake that can be baked in rounds, rectangles, one layer, two layers, jelly roll... etc. It is the only plain cake recipe I need or use. The gingerbread recipe is also wonderful.

  • nomadchowwoman on January 07, 2010

    Often look here when I'm looking for some sensible, basic, perhaps a bit dated recipes--or for definitions of terms that may have become meaningless because of contemporary interpretations.

Notes about Recipes in this book

  • Baked prune plums

    • apattin on October 14, 2017

      https://drive.google.com/open?id=0BzwTT7I6x1zga2trakl5R0JDREk

  • Curry sauce

    • bsproat on December 30, 2014

      Made this to use leftover leg of lamb. Delicious over brown Basmati rice. I added 1T. flour after the curry powder had cooked for a few minutes, as thickener for the sauce, instead of making beurre manie.

  • Standing ribs of beef

    • senzler on March 27, 2022

      The directions directly above this recipe are the absolute best for cooking a roast to the proper degree of doneness. It has never failed me. I use the searing method and cook to 125 to 130 and then let it stand. Pre cooking i spear the meet and stuff with garlic cloves. Dry rub with salt and pepper. T

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  • ISBN 10 1504004493
  • ISBN 13 9781504004497
  • Published Mar 02 2015
  • Format eBook
  • Page Count 482
  • Language English
  • Edition 3rd Rev
  • Countries United States
  • Publisher Open Road Media


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