The James Beard Cookbook [Paperback]

James Beard (Author), Isabel E. Callvert (Author)

Book Description

Publication Date: March 1996

The recipes in this revision of the classic work by a man who revolutionized the way we think about food incorporate use of food processors and other technological advances and reflect the evolving eating habits and preferences of Americans today. Winner of the R.T. French Tastemaster Hall of Fame award, this cookbook has been a favorite with beginning and advanced cooks for more than 35 years.

Product Details

• Paperback: 470 pages
• Publisher: Marlowe & Co; 3rd Rev edition (March 1996)
• Language: English
• ISBN-10: 1569248095
• ISBN-13: 978-1569248096
• Product Dimensions: 8.2 x 5.5 x 1.5 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
• Amazon Best Sellers Rank: #1,616,383 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

40 of 40 people found the following review helpful:

5.0 out of 5 stars Standard equipment for every kitchen, December 13, 2000

By 

Shantell Powell "The ShanMonster" (Kitchener, ON, Canada) - See all my reviews
(REAL NAME)   

This review is from: The James Beard Cookbook (Paperback)

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.

32 of 33 people found the following review helpful:

5.0 out of 5 stars Absolutely indispensable!, October 25, 2003

By 

Robert F. Bischoff (Florissant, MO USA) - See all my reviews
(REAL NAME)   

This review is from: The James Beard Cookbook (Paperback)

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.

18 of 18 people found the following review helpful:

5.0 out of 5 stars Outstanding, practical cookbook., September 24, 1998

By A Customer

Amazon Verified Purchase

This review is from: The James Beard Cookbook (Paperback)

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.