Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The James Beard Cookbook Paperback – March, 1996

4.7 out of 5 stars 72 customer reviews

See all 22 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$34.84 $0.01
Spiral-bound
"Please retry"
$19.98

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • 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)

Customer Reviews

Top Customer Reviews

By Shantell Powell on December 13, 2000
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.
Comment 71 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 57 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By A Customer on September 24, 1998
Format: Paperback 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.
Comment 31 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By A Customer on March 3, 1999
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!
Comment 24 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Kindle Edition Verified Purchase
This is a terrible cookbook with virtually no useful recipes. I paid $2 for the Kindle edition and that was $2 too much. Skip this and instead purchase The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking, a book with real recipes.

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.
1 Comment 26 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By A Customer on January 28, 2000
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.
1 Comment 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By A Customer on August 22, 2000
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.
Comment 17 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews