Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking by James A. Beard

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Notes about this book

  • anniette on January 06, 2019

    This is a dessert island book choice for me. His palate is perfect. There are very few recipes in the world for which I don’t fiddle with the seasoning- but his are just right. The writing is direct and you can find interesting and delicious things throughout.

Notes about Recipes in this book

  • Ratatouille

    • anniette on January 06, 2019

      This has been a favorite of my family for decades. I have tried others, but return to this - make it in August, September, and freeze to use all year with roast chicken, lamb chops, lamb sausages. I think it is perfect. We multiply it by many times and make a vat of it. Even the seasonings are exactly right.

  • White bean salad

    • anniette on January 06, 2019

      This is simple and perfect. Has been my standard for many years. Everywhere I take it, I am asked for the recipe. Watch the tin size - the tinned beans hold less now than they did when this was printed. I once (only) cut the oil, when multipying the recipe. Don’t make that mistake- not nearly as delicious.

  • Cannellini bean and tuna salad

    • anniette on January 06, 2019

      This is a divine summer meal. I use red onion and add a bit more lemon juice and oil. I could eat the whole thing!

  • Chicken with 40 cloves of garlic

    • rionafaith on October 27, 2018

      p. 231 -- Classic recipe. I like the addition of celery and vermouth in this version. I removed the lid for the last 15 minutes of cooking in hopes of browning the chicken a little but yeahhh, this isn't really a crisp skin recipe. Also calls for waaaaay too much oil, half the amount was more than sufficient.

    • HotGarlicCrisp on February 20, 2021

      So I made this recipe to the almost to the exact specifications (used a whole chicken instead of just chicken thighs) but it was underwhelming in my opinion. An elegant dish the subtle flavor from the seasonings would have paired well with a flavorful bird rather than what we have in the modern supermarket. I did use a high end organic bird but it’s nowhere as flavorful as say a French chicken. To improve on this next time I think I’ll season skin on thighs and sear them with some rosemary, garlic, butter and some smokey bacon. I would also peel all the garlic and then using a hand blender purée the sauce perhaps adding a little cream.

  • Snail butter

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  • ISBN 10 1596914467
  • ISBN 13 9781596914469
  • Linked ISBNs
  • Published Sep 04 2007
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Bloomsbury USA

Publishers Text

The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of kitchen wisdom into one volume.
In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food--unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun.
In a series of short, charming essays, with recipes printed in contrasting type, Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.

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