The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking

Overview

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category

Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that’s still a benchmark today.  He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the ...

See more details below
Hardcover
$26.44
BN.com price
(Save 24%)$35.00 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (16) from $7.24   
  • New (9) from $20.72   
  • Used (7) from $7.24   
The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study

Want a NOOK? Explore Now

NOOK Book (eBook)
$16.99
BN.com price

Overview

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category

Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that’s still a benchmark today.  He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking.  It covers the best and most necessary recipes in every category:

  • appetizers and hors d’oeuvres
  • soups
  • pastas and noodles
  • fish and shellfish
  • meat and game
  • rice, potatoes and stuffings
  • breads
  • desserts
  • and more
Read More Show Less

Editorial Reviews

From Barnes & Noble

There are many talented cooks and chef, men and women who have left an imprint with cookbooks or cooking shows, but perhaps no contemporaries can match the contribution of the late James Beard (1903-1985). It is no accident that the awards named in his honor are regarded today as the Oscars of food. This cookbook honors him even more directly by collecting 450 James Beard recipes that exemplify his cooking style and versatility. The Essential James Beard Cookbook promises to become a prime candidate for the top shelf of any devoted home cook or cooking professional.

From the Publisher
"Readers may not know that Beard, one of the most influential figures in American cooking, did not publish his first book until he was 38 years old. Rick Rodgers's "Notes from the Editor" reacquaints readers with Beard's legacy, and the book guides them through 400 recipes from Beard's 40-year cookbook career (e.g., Cream of Mushroom Soup, Steak au Poivre, Apple Pie). Though the recipes have been adjusted for modern kitchens, Beard's voice has been successfully preserved. Editorial notes in brackets offer useful information and interesting historical tidbits. VERDICT: Home cooking has evolved considerably since Beard';s cookbooks were first published, so it's wonderful to see his recipes reprinted in this functional collection."—Library Journal
Library Journal
Readers may not know that Beard, one of the most influential figures in American cooking, did not publish his first book until he was 38 years old. Rick Rodgers's "Notes from the Editor" reacquaints readers with Beard's legacy, and the book guides them through 400 recipes from Beard's 40-year cookbook career (e.g., Cream of Mushroom Soup, Steak au Poivre, Apple Pie). Though the recipes have been adjusted for modern kitchens, Beard's voice has been successfully preserved. Editorial notes in brackets offer useful information and interesting historical tidbits. VERDICT Home cooking has evolved considerably since Beard's cookbooks were first published, so it's wonderful to see his recipes reprinted in this functional collection.
Read More Show Less

Product Details

  • ISBN-13: 9780312642181
  • Publisher: St. Martin's Press
  • Publication date: 10/30/2012
  • Pages: 400
  • Sales rank: 245,767
  • Product dimensions: 7.70 (w) x 9.20 (h) x 1.40 (d)

Meet the Author

JAMES BEARD is why you are a foodie today.  He was, with Julia Child, one of the two most influential chefs and food writers in America, championing both French cooking and the preservation and maintenance of great local food traditions to average home cooks.  He was a prolific writer, producing twenty-one books, including James Beard’s American Cookery and countless magazine articles; a tireless teacher; and early television personality and product promoter. The James Beard Foundation, which administers the industry’s most influential awards and meaningful scholarships, was founded in his honor after his death in 1985 and is headquartered in his townhouse in New York City’s Greenwich Village.

Read More Show Less

Read an Excerpt

 

 

CRUDITÉS WITH ANCHOVY MAYONNAISE

MAKES ABOUT 12 SERVINGS

For the Anchovy Mayonnaise

12 to 14 drained anchovy fillets in oil, drained and coarsely chopped

2 garlic cloves, finely chopped

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh basil

1 tablespoon coarsely chopped capers

1 tablespoon Dijon mustard

2 cups Mayonnaise

Thinly sliced cucumbers, sliced tomatoes, sliced onion, whole scallions, match stick carrots, thinly sliced raw beets, or other raw vegetables, for serving

To make the anchovy mayonnaise: Combine the anchovy fillets, garlic, parsley, basil, capers, mustard, and mayonnaise, and taste for seasoning. Use little salt in the mayonnaise; anchovies and capers have plenty. Arrange the vegetables on a platter; dunk in the anchovy mayonnaise.

CAPONATA

MAKES 6 TO 8 SERVINGS

While this Sicilian dish is traditionally served cold as part of the antipasto course, on its own it makes a zesty, refreshing appetizer for a summer meal.

3 globe eggplants, cut into 1-inch cubes, unpeeled

Kosher salt

1 celery heart (about 8 ribs), thinly sliced

½ cup olive oil

1 large yellow onion, sliced

5 large ripe tomatoes, peeled, seeded, and quartered, or one 28-ounce can Italian plum tomatoes, drained and coarsely chopped

1 or 2 pinches dried thyme

1 bay leaf

Freshly ground black pepper

6 to 8 anchovy fillets in oil, drained and chopped

1 cup pitted and coarsely chopped Mediterranean black olives, such as Kalamata

3 tablespoons nonpareil capers

3 tablespoons sugar

2 tablespoons red wine vinegar

2 tablespoons chopped fresh flat-leaf parsley

Freshly grated zest of ½ lemon (optional)

Sprinkle the eggplant with 2 teaspoons salt and let it drain in a colander. Blanch the celery for 1 minute in a large saucepan of boiling water, then drain and plunge into cold water to stop it from cooking further. Drain and pat dry with paper towels.

Heat 2 tablespoons of the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring often, until tender and golden, about 10 minutes. Add the tomatoes, thyme, and bay leaf, and season with salt and pepper. Cook until the tomatoes are tender and thickened into a sauce, about 20 minutes. Rub the mixture through a coarse-mesh wire sieve and discard the seeds and skin.

While the tomato mixture is cooking, rinse the eggplant cubes and pat them dry with paper towels. Heat the remaining 6 tablespoons oil in a large saucepan over medium-high heat until very hot but not smoking. Add the eggplant and cook, stirring occasionally, until the eggplant is browned, adding more oil as needed. They should just cook through. Add the tomato mixture, blanched celery, anchovies, olives, and capers. Dissolve the sugar in the vinegar and stir into the eggplant mixture. Add the parsley and lemon zest, if using.

CHILI CON QUESO

MAKES 8 TO 12 SERVINGS

Editor: When this recipe was first published in Menus for Entertaining (1965), corn chips, such as Fritos, were the norm, and mass-produced tortilla chips were waiting in the wings. The truth is, you can dip just about anything crunchy (including the suggested bread sticks and celery) in chili con queso, and it would be addictive.

For the Cream Sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup Chicken Stock, heated

½ cup heavy cream

One 28-ounce can Italian plum tomatoes

2 garlic cloves, finely chopped

Kosher salt and freshly ground black pepper

Two 4-ounce cans chopped green chilies, drained

1 pound shredded Monterey Jack or Cheddar cheese

Corn chips, bread sticks, and celery sticks, for serving

To make the cream sauce: Melt the butter over low heat in a heavy-bottomed medium saucepan. Mix the flour into the butter with a whisk or spoon and cook slowly, stirring all the time, for 2 to 3 minutes, or until the roux is well blended and frothy. Gradually stir in the stock. Increase the heat to medium and cook, whisking all the time, until the sauce is smooth, thick, and at the boiling point. Let the sauce simmer, stirring, for 3 or 4 minutes. Stir in the cream and simmer for a few more minutes.

Combine the tomatoes and garlic in a medium saucepan and season with salt and pepper. Cook down for 20 minutes over medium heat, stirring occasionally to break up the tomatoes. Add the chilies. Cook until the juices evaporate and the mixture is thick and pasty, about 15 minutes. Add the cream sauce and cheese, and stir well until the cheese melts. Place in a chafing dish or electric skillet over warm heat. Serve with the chips, bread sticks, and celery.

Anchovy-Parsley Dipping Sauce

Makes about 2 cups

Editor: As with Anchovy Mayonnaise, serve this with raw vegetables.

1 cup extra-virgin olive oil

½ cup packed fresh flat-leaf parsley leaves

18 anchovy fillets in oil, drained

Freshly grated zest of 1 lemon

3 garlic cloves, crushed under a knife and peeled

1 teaspoon freshly ground black pepper

Kosher salt

Combine all of the ingredients in blender and whirl for 1 minute. Correct the seasoning with salt and more pepper.

SKORDALIA

(GREEK GARLIC SAUCE)

MAKES ABOUT 1¾ CUPS

Skordalia is basically a mayonnaise with a great deal of garlic, further thickened by finely ground almonds (you can make these by chopping blanched almonds in a blender or food processor until they are pulverized to the consistency of very fine bread crumbs). Traditionally, the sauce is made with a mortar and pestle. First the whole garlic cloves are ground to a paste with the pestle, then raw egg yolks are pounded into the garlic with the pestle until thick and sticky, then the olive oil is pounded in drop by drop until it forms a mayonnaise. The other ingredients are then mixed into the mayonnaise.

I find it much easier to be less traditional and make the sauce in a blender or food processor. It is delicious with hot or cold poached fish, with fried fish, as a dip for shrimp, raw vegetables, or artichokes, and as a sauce for rather bland vegetables such as cauliflower and boiled potatoes.

4 to 6 garlic cloves, very finely chopped

2 large eggs

3 or 4 tablespoons freshly squeezed lemon juice

1 teaspoon kosher salt

1 cup olive oil or half olive oil and half peanut oil

½ cup finely ground blanched almonds

1 tablespoon finely chopped fresh flat-leaf parsley

Put the garlic (the amount depends on your taste), eggs, 2 tablespoons of the lemon juice, and the salt into a blender or food processor and blend or process until just mixed. Add the oil in a thin, steady stream, according to the directions for blender or food-processor Mayonnaise. Transfer to a bowl and stir in the ground almonds. Mix in more lemon juice to taste, and then the parsley. Chill before serving.

VARIATIONS

THICK SKORDALIA: For a thicker sauce, stir in 1 cup fresh white bread crumbs with the ground almonds.

POTATO SKORDALIA: Instead of ground almonds, mix 1 cup plain mashed potatoes (with no butter or milk added) into the sauce. After the mayonnaise is made, put the potatoes into the blender or processor and blend until just combined.

 

Copyright © 2012 by Reed College and John Ferrone

Foreword copyright © 2012 by Betty Fussell, adapted from her book Masters of American Cookery

Read More Show Less

Table of Contents

Acknowledgments ix

Foreword: Cooking with James Beard Betty Fussell xi

Introduction: "An American Attitude Toward Food" James Beard 1

Notes from the Editor 7

First Courses and Cocktail Food 11

Soups 35

Salads 51

Beef and Veal 65

Pork 99

Lamb 113

Poultry and Game Birds 127

Fish and Shellfish 161

Eggs 179

Pasta 193

Vegetables 223

Rice, Grains, and Beans 253

Yeast and Quick Breads 267

Fruits 289

Hot, Cold, and Frozen Desserts 297

Cakes 311

Pies and Tarts 323

Cookies and Bars 335

Basic Stocks and Sauces 345

Index 359

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)