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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 noodlesfish and shellfish
- meat and game
- rice, potatoes and stuffings
- breads
- desserts
- and more
- Sales Rank: #91423 in Books
- Brand: Brand: St. Martin's Press
- Published on: 2012-10-30
- Released on: 2012-10-30
- Original language: English
- Number of items: 1
- Dimensions: 9.46" h x 1.18" w x 7.76" l, 1.95 pounds
- Binding: Hardcover
- 400 pages
- Used Book in Good Condition
Most helpful customer reviews
48 of 57 people found the following review helpful.
Save your money
By Pythagoras
I own some good cookbooks by James Beard. BUT THIS ONE was NOT written by James Beard. It was put together by his heirs ostensibly to make some money from his deserved good name. In the process of hacking this together they went a little PC on the old recipes (whole wheat pasta in lasagna??!! -- GAG) and threw in a few of the old originals. Save your money and get a reprint of his original books untouched by his less talented heirs.
4 of 4 people found the following review helpful.
The American cook
By wogan
James Beard is one of the foundations in the story of American cooking and especially of its cookbooks. This book not only contains many of his recipes, about 450, but it also tells his story in in the foreword and introduction.
There are no pictures of the recipes, but despite what some might think, these are not the all-encompassing recipes that take hours of preparation and exotic ingredients. There are very few elements that cannot be found in an ordinary grocery store.
Recipes include: first courses and cocktail food, soups, salads, beef and veal, pork, lamb, poultry and game birds, fish and shellfish, eggs, pasta, vegetables, rice, grains and beans, yeast and quick breads, fruits, hot, cold and frozen desserts, cakes, pies and tarts, cookies and bars, basic stocks and sauces.
This is probably not the book for a beginning cook, but with some determination most could prepare these recipes and the family would enjoy them. However one recipe, brioche en surprise is really onion sandwiches which the introduction states - that your reputation as a hostess can be built up (in a good way) because they are as contagious as measles. Somehow I cannot picture a party appreciating all those sandwiches whose fillings consist of onions. I'm an onion lover, but they just do not seem like party fare.
We did really enjoy the hearty beef salad, the white bean tuna salad and especially Mrs. Maynard's cinnamon rolls containing rum in the filling. My mother in law used to make these and refused to give up the recipe. Evidently this is where it came from and the household is happy to have this treat back in the family.
1 of 1 people found the following review helpful.
Should be on the shelf of every American who cooks, or every cook that wants to cook American
By ethel magal
A fine, contemporary classic. Not that I don't love the Joy, Fanny Farmer and the Settlement, but it\s nice to hava a cook book that was written for my own generation
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