The James Beard Cookbook, by James Beard
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The James Beard Cookbook, by James Beard
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A must-have for home cooks everywhere: timeless and delicious recipes from James Beard, the foremost food expert and “dean of American cookery.” Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master. Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.
The James Beard Cookbook, by James Beard- Amazon Sales Rank: #241 in eBooks
- Published on: 2015-03-03
- Released on: 2015-03-03
- Format: Kindle eBook
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Most helpful customer reviews
70 of 70 people found the following review helpful. Standard equipment for every kitchen By Shantell Powell Although the cover fell off my copy years ago, I still use the book. It only makes sense there's no cover. After all, my cookbook is a first printing from about forty years ago, and was passed on through at least two other families before making its way to me.This book covers the basics of North American/western European cuisine. I learned how to make killer omelettes (plain, or oven-puffed with cheese sauce) with this, and my terrified-of-the-kitchen hubby learned to make a delicious ham supper. Whenever I'm sick and can't cook but we're expecting company, he always goes for this particular cookbook. If he can't find it, he whinges ferociously. None of my other books are as clear and concise, I guess.The James Beard Cookbook is an excellent book for anyone. For the absolute novice, it details the best ways to cook bacon and eggs. For the kitchen maestro, it explains numerous sauce and souffle techniques. So, if you're looking for a good basic cookbook for yourself or for a lost-in-the-kitchen bachelor(ette), I strongly recommend this book.
57 of 58 people found the following review helpful. Absolutely indispensable! By Robert F. Bischoff Still using a small-format paperback copy of the original edition that we got 25 years ago! We are now replacing that copy with a better one, since our old eyes are having a little trouble with the small print, and since we want a book that lays open more easily when we are cooking.Beard, along with Mark Bittman, are the the only two cookbooks for Americans that tell you how to do virtually any common task. If you aren't sure how to fix a particular food (or dish) they will tell you very clearly and quickly. Recipes are not particularly slavish, but suggest ready substitutions.Some of the first things we learned from Beard how to make were omelets with herbs, red pasta sauce, chili with beans, and steaks seared in a hot frying pan. We know these sound very basic, but we still find them to be staples in our household and for company because they are so delicious.When we first married, we used the Better Homes and Garden cookbook successfully to get started (it has pictures!) but Beard and Bittman are better for cooks with even the slightest experience (i.e., those who can find the kitchen!)We have (and have discarded) lots of other cookbooks, but Beard will always be right at hand for quick reference.
31 of 32 people found the following review helpful. Outstanding, practical cookbook. By A Customer This cookbook, in its first edition, was the first I owned. After 27 years, I now own dozens of cookbooks - but Beard's is still the one I consult most frequently. The great virtue of the book is that it provides recipes of considerable culinary interest which are also, for the most part, simple and practical to execute. The recipes for chicken saute, meat sauce for spaghetti, souffles, gingerbread, beef stew and Sauerbraten are all standards in the cuisine of our home.
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