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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.
|Cooking Tools and Terms||1|
|Eggs and Breakfast Meats||87|
|Fish and Shellfish||102|
|Salads and Salad Dressings||321|
|Vegetables and Legumes||376|
Posted September 5, 2012
If I could choose just one cookbook to have, it would be The James Beard Cookbook. I am an experienced cook, yet I find inspiration from these recipes, which are easy to follow and yummy!
Posted July 13, 2012
I was lucky enough to find this book at a thrift store, in paperback form, and I believe, an earlier edition. Honestly, I love it. I find that the recipes are quite easy to understand, for the most part (I haven't yet read all of them, granted). I really appreciate all of the information and tips, regardless of what edition I have. My cooking level is average, and I very much enjoy whipping up all kinds of things, taking inspiration from all sorts of cooks and their publications. In Mr. Beard's book, I'm eyeing several recipes that I am excited to try, taking a careful dip into the pool (so-to-speak) -- I think I'll try the waffles and basic white bread recipes first, soon, as I have out-of-state family visiting soon. I'm not too woried, as it doesn't appear that one could ever go wrong with anything written by James Beard. But, just to be sure that I don't mess up for family, I plan to try out some recipes before they arrive. This cookbook will surely remain in my repertoire for years and years to come. I may just extra copies as gifts. It seems fabulous for beginners and experts alike!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted March 31, 2012
For anyone passionate about cooking and classic cuisine, this is an essential part of their library. I ordered this after seeing a friend's beloved cookbook which was almost 50 years old filled with notes, marked recipes and obviously used with great regularity. I treasure mine and may order one in hardcover even though it is much more expensive. It's a "must have."Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 20, 2010
"I'm going to break one of the rules of the trade here. I'm going to tell you some of the secrets of improvisation. Just remember - it's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own." Beard, The Best Of Beard, pg. 6
Use this book, and you will be a great cook. Follow the recipes closely, and then improvise.
If you only buy one book, buy this one.
Posted October 4, 2009
This is James Beard's basic cookbook. It's great for beginners- I gave a copy to my nephew when he got his first apartment. Beard is funny, writes well and gives insights that are still useful for seasoned cooks.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
This is a rewrite of the original James Beard book, that my Mom gave me 35 yrs ago. I still use many of the recipes, with my favorites being the PIES. His pie crust is the best, bar none... and believe me I've tried a million of them. My husband is a pie man and my mom baked every week, either a pie or cake or both, so I have carried on the tradition I think this is essential in the kitchen, especially the beginner cook, because there are no bad recipies.
James Beard remains, for me, truly a Top Chef!