Ratatouille from Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking by James A. Beard

  • basil
  • green peppers
  • ground cayenne pepper
  • eggplants
  • garlic
  • onions
  • tomatoes
  • zucchini
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anniette on January 06, 2019

    This has been a favorite of my family for decades. I have tried others, but return to this - make it in August, September, and freeze to use all year with roast chicken, lamb chops, lamb sausages. I think it is perfect. We multiply it by many times and make a vat of it. Even the seasonings are exactly right.

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