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

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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 0394724755
  • ISBN 13 9780394724751
  • Published Mar 12 1984
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf


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