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 0440141745
  • ISBN 13 9780440141747
  • Published Sep 15 1980
  • Format Paperback
  • Page Count 544
  • Language English
  • Countries United States
  • Publisher Dell Publishing Company
  • Imprint Dell Publishing Company

Publishers Text

America's foremost food authority, James Beard is an expert on cooking. This classic cookbook has been revised for the modern kitchen, and the oversize trade format ensures easy use within the kitchen work area. Sure to provide an irresistible variety of recipes.

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