The James Beard Cookbook by James A. Beard

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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

  • 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.

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  • ISBN 10 1569245347
  • ISBN 13 9781569245347
  • Published Dec 06 2001
  • Format Paperback
  • Page Count 480
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher Avalon Travel Publishing
  • Imprint Avalon Travel Publishing

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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