James Beard's American Cookery

by James Beard

Book Overview

The classic, must-have American cookbook from one of our greatest authorities on food. 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...

• Format: Hardcover
• Language: English
• ISBN: 031609868X
• ISBN13: 9780316098687
• Release Date: October 2010
• Publisher: Voracious
• Length: 896 Pages
• Weight: 2.90 lbs.
• Dimensions: 2.4" x 6.9" x 9.4"

Customer Reviews

The Classic American Cuisine

I'm reluctant to praise the memory of James Beard for producing this excellent cookbook, as it is well known that he employed ghost writers and assistants, including Marian Cunningham and Barbara Kafka, who have since gained promenance in their own right as cookbook authors. Even such a Beard fan as Jeremiah Tower states that there may be very few of his books which he actually wrote himself. That being said, let me state that this is an excellent general purpose cookbook which should be on every American cook's shelf even in preference to some newer, trendier titles.There are two things which most clearly distinguish this volume. The first is that many of the recipes and supplementary text in this volume are superior to Beard's (sic) presentation of the same recipe in his other titles, even when the other titles specialize in a particular ingredient or method. I find, for example, his chicken recipes much more detailed in the general book than in the volume `Beard on Birds'. The second reason for having this book is that a very large number of the recipes are relatively simple to prepare using very easily acquired ingredients. There are hunderds of recipes which can be prepared cheaply and, with a little searching, there are hundreds of recipes which can be prepared quickly. James Beard was very `old school'.One word of warning is necessary. While Beard is not as spare in his descriptions as Elizabeth David, he is also not as full of details as Julia Child, who basically changed the entire style of American recipe writing, including the style of James Beard to some extent. There are times when Beard does assume some basic cooking knowledge, although there are fewer assumptions here than in lesser volumes.

Classic James Beard

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

Twenty Years with James Beard.

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.

A joy to read!

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.

The best cookbook ever!!!

I am an American living in Australia and found myself really needing an American cookbook. Every dish I have made has found rave reviews from my Aussie guests. So I have one here and one in my US home too. Thankyou James