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James Beard's American Cookery, by James Beard
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James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.
- Sales Rank: #149559 in Books
- Published on: 2010-10-25
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 2.75" w x 7.00" l, 2.95 pounds
- Binding: Hardcover
- 896 pages
Review
"The bible of American cooking by 'the king of gourmets'."―Time
"...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature."―Washington Post
"I felt a shiver as I unpacked the new edition of James Beard's American Cookery, this big, fat, generous book, so like Jim himself. I just held it for a few minutes, remembering times in his kitchen, his big hand guiding mine in the motion of making mayonnaise with a fork. . . . It strikes me as timely that chefs who know only his image on a medal hung round their neck have this chance to see what James was cooking before they were born." ―Gael Greene, Insatiable-critic.com
"The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food." ―Tom Colicchio, 2010 James Beard Foundation Outstanding Chef and head judge on Top Chef, from the Foreword
"The tome's enduring popularity is due to the fact that it does more than deliver superb recipes, it digs deep into the history of American cuisine."―Fox News
About the Author
Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.
Most helpful customer reviews
90 of 94 people found the following review helpful.
Classic James Beard
By Rebecca of Amazon
While reading this James Beard classic, I was amazed at how many recipes truly have become our favorite foods in America. I have been making some recipes for years without even considering that all along, James Beard could have in fact brought them to our awareness. It is equally amazing how many of these recipes made their way over to Africa.
My grandmother purchased one of the first copies and I now have the pleasure of owning it. This truly is a cookbook you will want to read over time. Reading the entire cookbook could be quite daunting were the recipes and notes not so delightful to read!
Each chapter begins with a note from James Beard and continues in a sort of cook's diary style with many recipes on one page. You will find recipes for cocktail food, salads, soups, eggs, cheese, fish, shellfish, poultry, game, beef, veal, lamb, pork, ham, bacon, sauces, vegetables, grains, pasta, beans, lentils, pies, pastries, cakes, cookies, puddings, ice cream, dessert sauces, fruit, bread, sandwiches, pickles, preserves and candy.
If you didn't grow up in America, you will find this cookbook all the more fascinating. You can literally read this cookbook like a novel. I found it fun to sit outside and just start reading it from the beginning, skipping over recipes I didn't find interesting and being amazed at how many recipes I was familiar with and had actually made at some point in my life.
A recipe will often start just so casually, you forget you are reading a cookbook, then suddenly you are reading the instructions and the recipe ingredients are listed on the right or left. This is written in a very personal style and you can truly hear the voice of James Beard in his writing.
If you read a few pages of this book a day, you will find that within a year, you will know so much more about cooking. I also think it is handy to have to look up various aspects of cooking. I can hardly do this book justice by reviewing it, you just have to see it to believe it! I did especially enjoy reading about the 1-2-3-4 cake and finding a recipe for Crullers. I had lost my recipe quite a while back and didn't know where to find another one. You will also enjoy finding many recipes using saffron.
I can almost bet my cooking teacher in high school had this book on her shelf, it does look a bit familiar now that I look at it closely. It is also incredible how much cooking has changed in 20 years, and how much it has stayed the same.
~The Rebecca Review
51 of 52 people found the following review helpful.
Twenty Years with James Beard.
By A Customer
I purchased my first copy of this book when it was first published in 1980. After 20 years, and much use, it has fallen apart and I'm ordering a new one. It is one of the most useful cookbooks in my library of over 100 books on cookery and I turn to it every week for a "new" idea - 20 years later, Mr. Beard's cuisine is ageless.
40 of 41 people found the following review helpful.
A joy to read!
By A Customer
My copy was just delivered this morning. What an absolute blast to read this book. Mr. Beard's commentaries are not only insightful, but often downright funny!
When writing about eating oysters on the half-shell, he advises, "If you do not like the natural flavor of oysters and find that you must cover them with quantities of red cocktail sauce (which he refers to earlier in the chapter as 'the red mennace'), then perhaps you should not be eating them."
Maybe it's just me, but I find the free injection of personal taste/opinion refreshing.
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