- Paperback: 470 pages
- Publisher: Marlowe & Co; 3rd Rev edition (March 1996)
- Language: English
- ISBN-10: 1569248095
- ISBN-13: 978-1569248096
- Product Dimensions: 1.2 x 5.8 x 8.8 inches
- Shipping Weight: 1.4 pounds
- Average Customer Review: 4.7 out of 5 stars See all reviews (72 customer reviews)
- Amazon Best Sellers Rank: #702,005 in Books (See Top 100 in Books)
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The James Beard Cookbook Paperback – March, 1996
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Top Customer Reviews
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.
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.
In case you don't believe me, here are some sample recipes from this terrible cookbook:
APRICOTS WITH CREAM
Peel and slice apricots and serve them with sugar and heavy cream.
ROAST SHOULDER OF PORK (Serves 4)
3-pound shoulder of pork, boned and tied
Salt and pepper
Have the butcher stuff the roast with parsley and garlic, or do it yourself (see page 269). Rub with salt and pepper and arrange it in a roasting pan. Roast as you do fresh ham (see page 269). Serve with the same accompaniments.
Most Recent Customer Reviews
I like the section on pan frying and he one on vegetables. This is a good, clear cookbook that presents a variety of cooking methods.Published 1 month ago by SS
It's so nice to receive such an excellent copy in hardcover of a book I have worn to death , in soft cover. I love this book and now I will have it for a ver, very long time! Read morePublished 4 months ago by sonia
Nice cookbook. I am not sure cookbooks should come in Kindle editions.Published 5 months ago by Linda Rae Williams
James Beard is a God of American cuisine, but even his work must submit to the ravages of time and progress. Read morePublished 6 months ago by J.B.
i have had this book for years. next to my mary margaret mcbride cookbook this is my favorite. easy to understand. fun to read. very comprehensive.Published 6 months ago by wayne j. kozak
I love anything having to do with James Beard! Enjoyed this one too!Published 6 months ago by Susan M. Franklin
Classic cookbook, replaces an earlier version paperback I own that is getting too old....love all the how to's and what to do and why - great starter cook book. Read morePublished 7 months ago by W. Leger