The James Beard Cookbookby James A. Beard
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
- Penguin Group (USA) Incorporated
- Publication date:
- Edition description:
- Product dimensions:
- 20.00(w) x 20.00(h) x 20.00(d)
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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!
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!
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."
"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.
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.
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!