The James Beard Cookbook by James A. Beard

Search this book for Recipes »
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; ham
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; butter; heavy cream
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; cream
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; chives; parsley; chervil; tarragon
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; curry powder
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; cooked ham
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; mushrooms
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; grated cheese
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; green onions
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; smoked salmon; parsley; bread
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; tomatoes; green onions; basil
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; mushrooms
    show
    • Categories: Egg dishes; Breakfast / brunch; Spanish
    • Ingredients: eggs; cooked meat or seafood of your choice; apples; celery; curry powder; broth; chutney
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; canned tomatoes; dried basil; bay leaves
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; grated cheese
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; creamed chicken
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; chipped beef
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; creamed fish
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; asparagus
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; green onions
    show
    • Categories: Egg dishes; Breakfast / brunch; French; Vegetarian
    • Ingredients: eggs; fines herbes
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; watercress
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; bacon; potatoes
    show

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

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 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


Other cookbooks by this author