James Beard's Theory and Practice of Good Cooking by James A. Beard

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  • Boiled corned beef and cabbage

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Main course
    • Ingredients: corned beef brisket; onions; whole cloves; garlic; carrots; potatoes; turnips; cabbage
    show

  • Chicken stock or broth

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Stocks
    • Ingredients: chicken gizzards; chicken necks; chicken backs; onions; whole cloves; leeks; carrots; bay leaves; parsley; thyme; black peppercorns
    show

  • Double chicken broth

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Stocks
    • Ingredients: chicken gizzards; chicken necks; chicken backs; onions; whole cloves; leeks; carrots; bay leaves; parsley; thyme; black peppercorns; stewing chicken
    show

  • Chicken consommé

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Soups
    • Ingredients: chicken gizzards; chicken necks; chicken backs; onions; whole cloves; leeks; carrots; bay leaves; parsley; thyme; black peppercorns; eggshells; egg whites
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  • Veal stock or broth

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Soups
    • Ingredients: veal neck; veal knuckles; calf feet; onions; whole cloves; tarragon; bay leaves; celery leaves; parsley
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  • Jellied veal

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Ingredients: veal neck; veal knuckles; calf feet; onions; whole cloves; tarragon; bay leaves; celery leaves; parsley; gelatin; veal
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  • Veal aspic

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Ingredients: veal neck; veal knuckles; calf feet; onions; whole cloves; tarragon; bay leaves; celery leaves; parsley; egg whites; eggshells
    show

  • Pot-au-feu

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef bones; beef shin on the bone; onions; whole cloves; carrots; leeks; turnips; bay leaves; parsley; thyme; roast chicken; chicken necks; chicken backs; potatoes; garlic
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  • Beef stock

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Stocks
    • Ingredients: beef bones; beef shin on the bone; onions; whole cloves; carrots; leeks; turnips; bay leaves; parsley; thyme; roast chicken; chicken necks; chicken backs; potatoes; garlic; egg whites; eggshells
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  • Glace de viande

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Sauces for meat
    • Ingredients: beef bones; beef shin on the bone; onions; whole cloves; carrots; leeks; turnips; bay leaves; parsley; thyme; roast chicken; chicken necks; chicken backs; potatoes; garlic
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  • Chicken in the pot (Poule au pot)

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Lunch
    • Ingredients: chicken; beef marrow bones; leeks; onions; carrots; turnips; celery; thyme; parsley; cabbage; ground pork; mushrooms; chicken livers; bread crumbs; Cognac; new potatoes
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  • Beefsteak and kidney pudding

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Pies, tarts & pastries; Main course; English
    • Ingredients: beef suet; all-purpose flour; beef top round; veal kidneys; onions; mushrooms; parsley; thyme; beef stock
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  • Sausages with sauerkraut

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Ingredients: sauerkraut; bacon; onions; chicken broth; kielbasa sausages; shallots; red wine; bratwurst sausages; weisswurst sausages; knockwurst sausages
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  • Court bouillon 1

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Stocks
    • Ingredients: white wine vinegar; onions; whole cloves; celery; carrots; thyme; peppercorns of your choice; bay leaves; parsley
    show

  • Court bouillon 2

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Stocks
    • Ingredients: white wine; white wine vinegar; onions; whole cloves; carrots; thyme; tarragon; celery; peppercorns of your choice; bay leaves; parsley; fish heads; fish bones and trimmings
    show

  • Fish poached in court bouillon

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Ingredients: court bouillon; whole fish
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  • Poached fillets of fish with white wine sauce

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Main course
    • Ingredients: fish fillets; parsley; heavy cream; tarragon; Parmesan cheese; white wine; nutmeg
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  • Shellfish à la nage

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Main course; French
    • Ingredients: carrots; onions; parsley; thyme; bay leaves; peppercorns of your choice; dry white wine; crayfish
    show

  • Boiled lobster

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Main course; American
    • Ingredients: whole lobsters; store-cupboard ingredients
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  • Onion soup au gratin

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Soups
    • Ingredients: onions; dry white wine; beef stock; nutmeg; Gruyère cheese; French bread
    show

  • Four-day vegetable soup

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: onions; cabbage; carrots; turnips; mushrooms; Swiss chard; zucchini; rosemary; tomatoes
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  • Mussel soup

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Soups
    • Ingredients: mussels; shallots; parsley; thyme; dry white wine; heavy cream
    show

  • To cook pasta

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Pasta, doughs & sauces
    • Ingredients: any shape pasta; store-cupboard ingredients
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  • Pasta with butter and cheese (Pasta al burro)

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: spaghetti pasta; butter; Parmesan cheese
    show

  • Spaghetti with garlic and oil (Spaghetti aglio e olio)

    from James Beard's Theory & Practice of Good Cooking James Beard's Theory & Practice of Good Cooking by James A. Beard

    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: spaghetti pasta; olive oil; garlic; parsley
    show

Notes about this book

  • robinorig on June 01, 2013

    I have ISBN 9780517118603

Notes about Recipes in this book

  • Sautéed trout

    • KissTheCook on March 13, 2013

      Excellent--better than broiling & just as easy.

  • Vegetables à la Grecque

    • Yildiz100 on November 25, 2015

      This is a delicious preparation for mushrooms, but it ends up with a bit of excess water. I may try roasting them first next time to see if that solves the problem.

  • Teriyaki flank steak

    • mharriman on April 09, 2019

      Easy and Very good. I marinated my 23 ounce flank steak for 8 hours instead of 2-3 ( I wasn’t at home to do it for time given) and broiled it 8 inches from broiler element, basting twice, and it turned out great. I substituted white wine for the sherry since I didn’t have any, but the rest of the marinade ingredients were as specified. Served for two of us with multigrain rice, steamed broccoli, and a green lettuce and cucumber salad. I plan to serve the leftover steak slices with grilled pineapple tomorrow.

  • Sautéed zucchini with walnuts

    • mharriman on November 08, 2019

      I reduced the ingredients by 2/3 since the recipe was for 6 and I made it for two. I’ve made a variation of this recipe from a different cookbook many times; this was the first time using Beard’s version with walnuts as an add-on. I didn’t take the time to salt and drain my zucchini tonight, so they were a bit wet. But the walnuts added a lot. I’ll do this version again but will take the time to properly salt and drain my zucchini first. That does indeed make for a better outcome.

  • Broiled marinated halibut steaks

    • mharriman on November 08, 2019

      I made the recipe from one 12 ounce fillet and cut it in two when it was done broiling. Halibut was moist and roasted to our likeness at 12 minutes. The marinade added a lot of flavor. This was a quick cook and delicious outcome at the end of a busy week. Served with sautéed zucchini from the same cookbook. Changes: I reduced the amount of olive oil (from six T to 3 and salt from 1 1/2 teaspoons to 1/2) and the fillets still tasted great.

  • Cassis ice cream

    • ashallen on March 15, 2020

      Delicious ice cream with strong black currant flavor and dense, smooth texture - awesome! Very easy since it doesn't use a cooked custard base. Also no eggs. Final volume was ~1.5-1.75 quarts. I used heavy cream and creme de cassis vs black currant/cassis syrup since I had it on hand. Recipe calls for 3/4 c (!). The alcohol balanced the sweetness and kept the ice cream easily scoopable after full freezing, but it was pretty boozy. I'll try a mix of black currant syrup + cassis next time. I used St. Dalfour's black currant jam. I didn't bother sieving it as specified in recipe since I like bits of fruit in ice cream - worked well. Ice cream was super-soupy after its ice cream machine stint but set up great in freezer. Ice cream didn't fluff much during machine freezing which was fortunate since unfrozen mixture almost filled my "2 quart" machine. When making with no/reduced alcohol in future, I'll make a smaller batch since it'll probably fluff more.

    • ashallen on March 15, 2020

      Note that rock salt listed in ingredients is necessary only if using an old-fashioned ice cream freezer that relies on salt and ice.

  • Marinated raw beef

    • Shelmar on September 05, 2019

      Ok. Great if you don't have a heat source.

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  • ISBN 10 034536693X
  • ISBN 13 9780345366931
  • Published Nov 13 1990
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Ballantine Books
  • Imprint Ballantine Books


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