The James Beard Cookbook [Paperback]

James Beard (Author)

Book Description

Publication Date: February 9, 2002

This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks. "There is not a gastronomic cliche in the book."—Craig Claiborne, New York Times "If a cook were limited to one cookbook, this should be it."—Los Angeles Times

Product Details

• Paperback: 480 pages
• Publisher: Da Capo Press; 3rd edition (February 9, 2002)
• Language: English
• ISBN-10: 1569245347
• ISBN-13: 978-1569245347
• Product Dimensions: 5.4 x 7.9 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (34 customer reviews)
• Amazon Best Sellers Rank: #345,130 in Books (See Top 100 in Books)

Product Details

• Paperback: 480 pages
• Publisher: Da Capo Press; 3rd edition (February 9, 2002)
• Language: English
• ISBN-10: 1569245347
• ISBN-13: 978-1569245347
• Product Dimensions: 5.4 x 7.9 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (34 customer reviews)
• Amazon Best Sellers Rank: #345,130 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Most Helpful Customer Reviews

43 of 43 people found the following review helpful

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

By Shantell Powell

Format: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.

33 of 34 people found the following review helpful

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

By Robert F. Bischoff

Format: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

Format:Paperback|Amazon Verified Purchase

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.

18 of 19 people found the following review helpful

5.0 out of 5 stars The creme de la creme January 28, 2000

By A Customer

Format:Paperback

This cookbook is the basis for most of what I know and love about cooking. I read it over and over as a young person - I was fascinated by James Beard's appreciation for simple but elegant dishes. I differ with the earlier reviewer's comment that the dishes are "fancy". In fact, most of the recipes are basics - how to roast a chicken, how to cook green beans, and so on. With many of the recipes are suggestions for which dishes would go well with them. Granted, the recipe for whiskey cake does start something like, "Cut a pound of raisins in half," and you have to actually start this task to realize just how many trillions of raisins there are in a pound. I've usually avoided this excessive raisin involvement by substituting currants or chopped dates, but somehow the freshly-halved raisins do make the cake go from excellent to great.

14 of 15 people found the following review helpful

5.0 out of 5 stars Can't live without it March 3, 1999

By A Customer

Format:Paperback

I, too, have an early (1959) edition which is held together only with spills. The other reviews convinced me this is the same book, and I am eternally grateful for that. Last night as I sorted out the separated pages to follow a favorite recipe, I knew I had to search for a replacement. I've worn it out, made it do, used it up, but I cannot do without!

11 of 12 people found the following review helpful

5.0 out of 5 stars from generation to generation August 22, 2000

By A Customer

Format:Paperback

I learned to cook using an early edition of this cookbook. When it wore out, I bought another. I am now ordering a copy for my 18 year old son. He discovered in on my shelves and always goes to James Beard first. Basic techniques, theme and variation, putting together menus and learning how ingredients go together - learning by doing! - James Beard wrote the book.

8 of 9 people found the following review helpful

5.0 out of 5 stars If you only have one cookbook, this is the one. September 20, 1998

By [e-mail]

Format:Paperback

I am buying a new copy of this book because my old one is being held together with rubber bands. I have had this book since the early 70's. I love to cook, and am a great cook. Between this book and Julia Child, nothing is very difficult.

4 of 4 people found the following review helpful

5.0 out of 5 stars Clear and straightforward December 28, 2004

By Jill Malter

Format:Paperback

Everyone ought to have at least one cookbook that covers basic recipes for just about anything you may have to cook. And this is the one I recommend. You can be staring at a cut of meat, or a fish fillet. Or wondering what cheese and wine to serve with fresh fruit. Or trying to guess how to make a cheese fondue. Or a pie for dessert. This is the book that will help you do it all. The recipes are not particularly fancy, nor are they exotic, but they're safe.