The James Beard Cookbook by James A. Beard

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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: sour cream; chile sauce; dry mustard; Worcestershire sauce; chives
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: liverwurst sausages; sour cream; dill pickles
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: blue cheese; sour cream
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian
    • Ingredients: tomatoes; canned green chiles; coriander leaves; dried oregano; canned tomatillos
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: tomato juice; tomato paste; apples; celery; curry powder; broth; chutney
    • Accompaniments: Near eastern meatballs
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: tomato juice; tomato paste; apples; celery; broth; chutney; chile powder
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian
    • Ingredients: canned tomatoes; canned green chiles; Monterey Jack cheese; milk
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: olive oil; basil; red wine; tomato paste
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: green peppers; dried oregano; basil; chile sauce; dry mustard; sour cream
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: raw foie gras; all-purpose flour; store-cupboard ingredients
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: all-purpose flour; store-cupboard ingredients; baked ham
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: all-purpose flour; store-cupboard ingredients; pork sausages
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: ground beef; dry mustard; Worcestershire sauce; rye bread
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: ground beef; dry mustard; Worcestershire sauce
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: ground lamb; pine nuts; parsley
    • Accompaniments: Curry sauce dip
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    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre
    • Ingredients: roast beef; rye bread
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    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre
    • Ingredients: baked ham; bread; butter
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    • Categories: Grills & BBQ; Canapés / hors d'oeuvre
    • Ingredients: beef sirloin steaks; Worcestershire sauce; rosemary; store-cupboard ingredients
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    • Categories: Grills & BBQ; Canapés / hors d'oeuvre
    • Ingredients: chicken hearts; sherry; soy sauce; dry mustard
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    • Categories: Grills & BBQ; Canapés / hors d'oeuvre
    • Ingredients: sherry; soy sauce; dry mustard; chicken livers
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    • Categories: Grills & BBQ; Canapés / hors d'oeuvre
    • Ingredients: pork sausages; dry white wine
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    • Categories: Grills & BBQ; Canapés / hors d'oeuvre
    • Ingredients: cocktail franks; sour cream
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: cream cheese; heavy cream; red caviar; celery; chives
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: cooked shrimp; sour cream; chile sauce; Worcestershire sauce; chives
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    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: blue cheese; heavy cream; bread
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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 1569248095
  • ISBN 13 9781569248096
  • Linked ISBNs
  • Published Mar 01 1996
  • Format Paperback
  • Page Count 470
  • Language English
  • Edition 3rd
  • Countries United States
  • Publisher Marlowe & Company
  • Imprint Marlowe & Company

Publishers Text

This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks.

"There is not a gastronomic cliche in the book." - Craig Claiborne, New York Times

"If a cook were limited to one cookbook, this should be it." - Los Angeles Times



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