The Four Seasons Cookbook by Charlotte Adams and James A. Beard

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    • Categories: Appetizers / starters; Fall / autumn
    • Ingredients: crabmeat; green peppers; red peppers; mayonnaise; Tabasco sauce; heavy cream; white vinegar; white pepper; egg yolks; clarified butter; bread crumbs
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    • Categories: Appetizers / starters; Fall / autumn
    • Ingredients: celery hearts; dry sherry; canned snails; heavy cream; glace de viande
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    • Categories: Appetizers / starters; Lunch; Fall / autumn; Cooking ahead; French
    • Ingredients: hare; pork; fatback; juniper berries; white pepper; quatre épices; eggs; Cognac; pistachio nuts
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    • Categories: Stuffing; Appetizers / starters; Fall / autumn
    • Ingredients: mussels; pine nuts; bulgur; currants; bok choy; grape leaves; lemon juice; honey; ground cloves; ground cinnamon; ground cayenne pepper
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    • Categories: Stuffing; Appetizers / starters; Fall / autumn; French
    • Ingredients: pheasant; fatback; lean veal; lean pork; quatre-épices; Cognac; eggs; black truffles; chicken stock
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    • Categories: Canapés / hors d'oeuvre; Fall / autumn
    • Ingredients: beef top round; chives; egg yolks; cocktail pumpernickel bread; black caviar
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    • Categories: Sauces for fish; Appetizers / starters; Fall / autumn
    • Ingredients: mayonnaise; dry mustard; steak sauce; carrots; onions; dried thyme; bay leaves; fatback; flour; beef stock; tomatoes; white wine; white pepper; smoked trout; lemons
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    • Categories: Sauces for meat; Appetizers / starters; Fall / autumn; French
    • Ingredients: butter; chicken stock; nutmeg; white pepper; heavy cream; onions; white bread; chicken livers; fatback; eggs
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    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Fall / autumn; French; Vegetarian
    • Ingredients: eggs; milk; clarified butter; flour; spinach; mushrooms; ground cayenne pepper; heavy cream; Parmesan cheese
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Fall / autumn; French
    • Ingredients: Belgian endive; flour; butter; bacon; eggs; light cream; Gruyère cheese
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Fall / autumn; American; French; Lebanese
    • Ingredients: onions; butter; cooked lamb; white raisins; dried currants; pine nuts; tomato paste; parsley; crispy fried onions; flour
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Fall / autumn; French
    • Ingredients: calf brains; sweetbreads; white vinegar; flour; butter; milk; carrots; onions; whole cloves; parsley; bay leaves; celery
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Fall / autumn; French
    • Ingredients: mushrooms; heavy cream; oysters; flour; butter; milk; carrots; onions; whole cloves; parsley; bay leaves; celery; white vinegar; white pepper; egg yolks; clarified butter
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    • Categories: Egg dishes; Appetizers / starters; Breakfast / brunch; Lunch; Fall / autumn; French; Vegetarian
    • Ingredients: white bread; poached eggs; Parmesan cheese; yellow onions; milk; mustard; heavy cream
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    • Categories: Soups; Fall / autumn; Vegetarian
    • Ingredients: dried apricots; dry white wine; heavy cream; sour cream
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    • Categories: Soups; Fall / autumn
    • Ingredients: celery; carrots; yellow squash; potatoes; beef stock; caraway seeds; heavy cream
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    • Categories: Soups; Fall / autumn; Spanish; Vegetarian
    • Ingredients: green tomatoes; eggs; watercress; parsley; tomato juice; ground cayenne pepper; tarragon
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    • Categories: Soups; Cooking for a crowd; Fall / autumn
    • Ingredients: pheasant; venison bones; chicken stock; onions; carrots; leeks; celery; egg whites; white pepper; nutmeg; heavy cream
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    • Categories: Soups; Fall / autumn
    • Ingredients: lentils; potatoes; onions; bay leaves; milk; light cream; chipolata sausages
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    • Categories: Soups; Fall / autumn
    • Ingredients: Boston lettuce; chicken stock; celery; heavy cream
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    • Categories: Soups; Fall / autumn; French
    • Ingredients: carrots; onions; thyme; bay leaves; tomatoes; lobster meat; Cognac; dry white wine; fish stock; rice; heavy cream; Tabasco sauce
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    • Categories: Sauces, general; Stuffing; Main course; Fall / autumn
    • Ingredients: sea bass; trout; egg whites; heavy cream; nutmeg; shallots; mushrooms; dry white wine; butter; Port wine
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    • Categories: Sauces for fish; Main course; Fall / autumn; French
    • Ingredients: bluefish; clarified butter; bread; butter; capers; lemons; parsley
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    • Categories: Main course; Fall / autumn; French
    • Ingredients: fennel; bay leaves; carrots; onions; black peppercorns; white vinegar; whole lobsters; green beans; shallots; mushrooms; dry white wine; clarified butter; flour; cream; fish stock
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    • Categories: Main course; Fall / autumn; French
    • Ingredients: whole lobsters; clarified butter; Cognac; heavy cream; cream; crayfish; butter; white pepper; milk; carrots; onions; whole cloves; parsley; bay leaves; celery; dry white wine
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  • ISBN 10 0517133873
  • ISBN 13 9780517133873
  • Linked ISBNs
  • Published May 02 1984
  • Format Hardcover
  • Page Count 319
  • Language English
  • Countries United States
  • Publisher Crown Publishers

Publishers Text

James Beard writes: "This is a highly unusual cookbook for the reason that if reflects twelve years in the history of one of the truly fine restaurants ever to grace the city of New York. Furthermore, the recipes are the work of a rare assemblage of chefs. The home cook is fortunate to have these specialties brought within reach. Like the restaurant's menu, the recipes are based on the changes of the seasons and on the idea that certain foods are best enjoyed in their own time. East recipe has had ample testing over the years, both in the restaurant kitchen and before the public. Each has proved to be workable and good, and has been in continuous demand. This collection, then represents the most popular and the best of The Four Seasons' offerings. Some of the recipes are variations on classic themes; many are originals. They include easy recipes and those requiring patience and skill to achieve perfect results. All of them have been reduced to proportions and techniques suitable for the home kitchen. Once they are mastered, you can turn them out with the same flair for which The Four Seasons is noted." James Beard was a founding father of The Four Seasons restaurant and a principal contributor to the development of its seasonal-food concept. As such, he was the ideally qualified Special consultant and supervisor of this careful adaptation of its greatest recipes for home use. He also has provided authoritative lists of the appropriate winces for each season. For Charlotte Adams, this is the seventeenth - and most important - cookbook of a long and distinguished career in the cooking field. She has been food editor and columnist for newspapers, national press services, and several major magazines. She is a well-known lecturer on food and cooking, appears frequently on television, and conducted two long-lived radio programs. She undertook the enormous task of organizing the retesting and reproportioning of each recipe by the restaurant's expert master chefs.

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