The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by James Beard, EPUB PDF 0312642180

December 26, 2017

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

  • Title: The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
  • Autor: James Beard
  • Print Length: 400 pages
  • Publisher (Publication Date): St. Martin’s Press (October 30, 2012)
  • Language: English
  • ISBN-10: 0312642180,
  • ISBN-13: 978-0312642181,
  • File Format: EPUB, PDF


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

From Booklist

In the 1950s, James Beard inaugurated an approach to cookery that announced to the world that American cooking had finally merited real distinction. His love for the freshest, finest products of America’s fields and streams combined with disciplined technique and impeccable taste. Beard’s embrace of the new medium of television gave him a wider audience than his books could have hoped to achieve. This compilation of some of Beard’s best recipes spans the breadth of his culinary achievement. In true American fashion, he draws from French, Italian, Indian, African, and other cuisines and adapts them to American kitchens and techniques, often simplifying otherwise complex dishes, such as cassoulet, without compromising flavor. Betty Fussell contributes a perceptive essay on Beard’s complicated life and his teaching talents. Those too young to have already encountered Beard’s sensible and always tasty rendition of American cooking will welcome this volume onto their shelves. –Mark Knoblauch


“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

See all Editorial Reviews


I have relied on James Beard for many years as the ultimate expert in cooking.


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