The Armchair James Beard by James A. Beard and John Ferrone

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    • Categories: Stews & one-pot meals; Main course; Austrian
    • Ingredients: onions; Hungarian paprika; beef rump; dried thyme; tomato purée; beef broth; caraway seeds; lemons
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    • Categories: Breakfast / brunch; Portuguese
    • Ingredients: salt cod; potatoes; cream; bread crumbs
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    • Categories: Breakfast / brunch
    • Ingredients: ground pork; pork fat; dried basil; anise seeds
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: all-purpose flour; buttermilk; eggs
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    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd; Italian
    • Ingredients: beef brisket; onions; whole cloves; leeks; rosemary; calf head; roasting chicken; cotechino sausages; potatoes; carrots
    • Accompaniments: Herbed vinaigrette sauce
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    • Categories: Dressings & marinades
    • Ingredients: Italian parsley; chives; herbs of your choice; store-cupboard ingredients
    • Accompaniments: Bollito misto
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    • Categories: Sauces, general; Soups; French
    • Ingredients: flounder fillets; fish carcasses; fish heads; whole cloves; parsley; garlic; egg yolks; olive oil; heavy cream
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: sauerkraut; salt pork; chicken broth; cotechino sausages; knackwurst sausages; smoked Polish sausages; smoked pork loin; potatoes; cooked ham
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    • Categories: Soups; Main course; French
    • Ingredients: fish of your choice; live lobsters; mussels; garlic; onions; tomatoes; dried fennel seeds; saffron
    • Accompaniments: Rouille
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    • Ingredients: dried red peppers; store-cupboard ingredients
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    • Categories: Stews & one-pot meals; Main course; Middle Eastern
    • Ingredients: lamb shoulder; onions; plum tomatoes; zucchini; canned chickpeas; dried red peppers; carrots; white turnips; green peppers; couscous; black peppercorns; coriander seeds; Tabasco sauce
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    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd; French
    • Ingredients: dried Great Northern beans; whole cloves; bay leaves; pig feet; lamb legs; pork loin; red wine; saucissons; garlic; thyme; salt pork; tomato paste; dry breadcrumbs
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: cabbage; onions; ground pork; mushrooms; chicken livers; thyme; fresh breadcrumbs; Cognac; eggs; roasting chicken; beef marrow bones; leeks; carrots; turnips; parsley; chicken broth
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    • Ingredients: suet; flour; beef round; veal kidneys; onions; mushrooms; parsley; thyme
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    • Ingredients: white bread; cucumbers
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    • Categories: Sandwiches & burgers; Afternoon tea; Vegetarian
    • Ingredients: white bread; tomatoes
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    • Ingredients: white bread; smoked ham; pickles; ground ginger; ground cloves; ground nutmeg; mayonnaise
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    • Ingredients: white bread; smoked salmon
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    • Ingredients: white bread; cooked chicken breast meat
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    • Categories: Bread & buns, sweet; Afternoon tea; English
    • Ingredients: active dry yeast; flour; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Afternoon tea; English
    • Ingredients: flour; egg yolks; golden corn syrup; flaked coconut; bread crumbs
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    • Ingredients: flour; egg yolks; soft bread crumbs; butter; lemons; eggs; ground almonds
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    • Ingredients: flour; ground ginger; currants; blanched almonds; golden corn syrup; molasses; eggs
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    • Categories: Pies, tarts & pastries; Afternoon tea; English
    • Ingredients: flour; currants; glacé oranges; glacé lemon peel
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    • Categories: Cakes, small; Afternoon tea; English
    • Ingredients: eggs; seedless raisins; mixed glacé fruit; flour; store-cupboard ingredients
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  • ISBN 10 1558217371
  • ISBN 13 9781558217379
  • Linked ISBNs
  • Published Apr 01 1999
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Lyons Press
  • Imprint Lyons Press

Publishers Text

For more than four decades, in dozens of national magazines and newspapers, James Beard offered recipes and advice that collectively are nothing short of encyclopedic. Portions of Beard's articles were harvested for his cookbooks, but much of his writing survived only the month, week, or day in which it appeared in a given publication. This volume brings to light sixty-five articles, including three selections never before published, and is the only collection to draw on the full scope of Beard's magazine journalism and his syndicated column. Together, these pieces cover Beard's broad range of expertise - from advice on the proper way to peel garlic to wise words on the best time to feast on cassoulet. The collected articles become a memoir, granting glimpses of his childhood in Portland, Oregon, family summers by the sea, early catering experiences in New York City, and glory days as America's best-loved gourmand: dining on both sides of the Atlantic, in bistros, in dining cars, and, most satisfying of all, at home. Full of the opinionated master's notions of good food and the good life, The Armchiar James Beard is meant for browsing and meditating on food, rather than for cooking. But it does contain 130 recipes, so it is sure to send readers back to the kitchen to try their hands at the tempting dishes that Beard sets forth in this charming collection.

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