Based on Beard's 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sautéing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.
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Book Description
Editorial Reviews
From Publishers Weekly
This redesigned and updated edition of previously out-of-print Beard classics will remind readers of the way we used to eat and what a master of detail Beard was. Recipes and other instructional sections are impeccable. The book is divided into sections according to cooking method (e.g., boiling, roasting); each section is then broken down into types of food, such as poultry and meat. This means that a chapter on broiling and grilling contains such varied recipes as London Broil, Broiled Eggplant Slices and Stuffed Clams. Scattered among the recipes are more informal paragraphs giving the steps for simpler fare such as Broiled Grapefruit and Broiled Hamburgers. It's a treat to read Beard's writing, which is full of childhood memories (of his mother rendering suet, for instance) and features his elegant yet commonsensical approach to cooking. On the other hand, the book sometimes works better as artifact than manual. Because of modern-day health concerns, dishes like Beefsteak and Kidney Pudding, Pears Poached in Red Wine, Steak au Poivre and Celery in Butter are unlikely to send today's readers racing to the kitchen. (Dec.) FYI: This volume is the first in a new series titled The James Beard Library of Great American Cooking.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Customer Reviews
Most Helpful Customer Reviews
11 of 11 people found the following review helpful
Format:Hardcover
This is the classic of American cooking, the first cookbook to own and the one you go back to all your life.
Beard had a brilliant sense for food, and in this book he shares concepts and approaches, explaining the equipment you use, and the techniques, methodically, clearly and with his particular elan.
Anyone can follow this book. But between the recipes presented throughout the book (organized in the unusual manner of by technique - things you boil, things you bake, things you roast, etc.) and the concordance (organized by food), you can find great recipes and just plain information and direction to help you make just about enough food to last a lifetime.
I brought it with me to France and still rely on it.
Beard had a brilliant sense for food, and in this book he shares concepts and approaches, explaining the equipment you use, and the techniques, methodically, clearly and with his particular elan.
Anyone can follow this book. But between the recipes presented throughout the book (organized in the unusual manner of by technique - things you boil, things you bake, things you roast, etc.) and the concordance (organized by food), you can find great recipes and just plain information and direction to help you make just about enough food to last a lifetime.
I brought it with me to France and still rely on it.
9 of 9 people found the following review helpful
By D Lewis
Format:Hardcover
I was fortunate enough to receive a copy of an earlier edition (1990) re-print of this book through a promotional offer soon after I graduated from college. It has been my cooking "bible." Chock-full of traditional recipes, I find the instructional portions of the book to be indispensable in the kitchen. Without droning on and on, Mr. Beard presents the techniques (practice) of good cooking as well as the reasons behind them (theory) in a simple, easy to understand, and entertaining manner, which can then be carried over to perfecting other recipes or can be used to embark on your own adventures in creating unique dishes.
Honestly, I don't believe I have ever followed any of the recipes in the book to the letter, but the stained pages reflect the fact that I turn to it over and over again when I want to make the perfect roast, grill a fantastic steak, indulge in a home-made Bearnaise sauce, re-create a classic dessert ... the list goes on and on.
Honestly, I don't believe I have ever followed any of the recipes in the book to the letter, but the stained pages reflect the fact that I turn to it over and over again when I want to make the perfect roast, grill a fantastic steak, indulge in a home-made Bearnaise sauce, re-create a classic dessert ... the list goes on and on.
10 of 11 people found the following review helpful
By A Customer
Format:Hardcover
I got this book out of the library a few years ago and enjoyed it so much I wanted to buy it but it was out of print. For a few moments I even considered paying the penalty and calling the book lost but I couldn't bear to deprive other library users of the book. So now its back... the techniques and theory are down to earth and very useful. I'm ordering 2 copies today.
Most Recent Customer Reviews
5.0 out of 5 stars
Best cookbook I own
Twenty and odd years ago when I was in college I shared meals with a fellow whose parents were both four star chefs. Read more
Published 20 months ago by Jennifer Leigh
5.0 out of 5 stars
Nice book
I have had fun reading this book. It is organized by technique (broiling, roasting, etc.) and gives an array of recipes for all different kinds of meats and vegetables. Read more
Published 22 months ago by vballprincess859
5.0 out of 5 stars
Goo Foo
James Beard was a master of teaching the culinary art he is opinionated in how he choose to cook but provides options and suggestions. Read more
Published on February 19, 2010 by Kyle C. Pratt
5.0 out of 5 stars
This Book Taught Me How to Cook
Long before most cookbooks were teaching the "whys" of cooking, Beard came up with an entertaining and instructive book filled with explicit instructions and detailed explanations. Read more
Published on December 24, 2009 by gfweb
5.0 out of 5 stars
Great book in great shape!
I bought this book used and was a little leary of the condition it would be. However, when I got it, it was perfect. Read more
Published on March 16, 2009 by A. Miller
5.0 out of 5 stars
Excellent Primer & Essential Resource
I bought this book when it was first published and used it as a primer to learn how to cook. It is highly practical with the chapters arranged by technique (boiling, braising,... Read more
Published on July 13, 2008 by Nom de Plume
5.0 out of 5 stars
Covers the basics methods and ingredients of good cooking
This classy reprint of a standard cooking guide deserves a spot on the shelf of any serious cook's collection: this edition provides an introduction by Julia Child and a foreword... Read more
Published on January 28, 2001 by Midwest Book Review
5.0 out of 5 stars
Good solid reference for the serious cook
Selection, technique and associated recipes from this legend make this a book one turns to often. Mine is worn out from over fifteen years of usage. Read more
Published on January 13, 2001 by rodboomboom
5.0 out of 5 stars
Yum!
A must for anyone who loves good food. I bought my copy about 20 years ago in my bachelor days, and still refer to it regularly. Read more
Published on May 12, 2000 by Virginius
5.0 out of 5 stars
PLEASE REPRINT THIS BOOK
I received this book as a gift many years ago and I love it. Mine is falling apart, though and I was hoping to get a new copy. The orange bavarian cream is just to die for.
Published on May 21, 1999
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