The James Beard Cookbook by James A. Beard

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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; store-cupboard ingredients
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; grated cheese; Tabasco sauce; milk
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    • Categories: Egg dishes; Breakfast / brunch; French
    • Ingredients: eggs
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    • Categories: Egg dishes; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: eggs; zucchini; Parmesan cheese; parsley; basil
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    • Ingredients: bacon
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    • Ingredients: ground pork; thyme; basil
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    • Ingredients: Italian sausages
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    • Ingredients: veal kidneys; butter
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    • Ingredients: calf livers; green onions; parsley
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    • Ingredients: corned beef; eggs; bacon fat
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    • Ingredients: corned beef; bacon fat
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    • Categories: Main course
    • Ingredients: fish fillets; parsley; store-cupboard ingredients
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    • Ingredients: fish fillets; parsley; store-cupboard ingredients
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    • Ingredients: fish fillets; almonds; dry white wine
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    • Ingredients: fish fillets; dry white wine; chives
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    • Ingredients: fish fillets; mushrooms
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    • Ingredients: fish fillets; Parmesan cheese
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    • Categories: Main course
    • Ingredients: fish fillets; onions; green peppers; tomatoes; Parmesan cheese
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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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