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The Essential James Beard Cookbook

450 Recipes That Shaped the Tradition of American Cooking

James Beard with Rick Rodgers

St. Martin's Press

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’oeuvressoupspastas and noodlesfish and shellfishmeat and gamerice, potatoes and stuffingsbreadsdessertsand more

BOOK EXCERPTS

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CRUDITÉS WITH ANCHOVY MAYONNAISE
MAKES ABOUT 12 SERVINGS
For the Anchovy Mayonnaise
12 to 14 drained anchovy fillets in oil, drained and coarsely chopped
2 garlic cloves, finely chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh basil
1 tablespoon coarsely chopped capers
1 tablespoon Dijon mustard
2 cups Mayonnaise
Thinly sliced cucumbers, sliced tomatoes, sliced onion, whole scallions, match stick carrots, thinly sliced raw beets, or other raw vegetables, for serving
To make the anchovy mayonnaise: Combine the anchovy
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REVIEWS

Praise for The Essential James Beard Cookbook

"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

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ABOUT THE AUTHOR

  • James Beard with Rick Rodgers

  • JAMES BEARD is why you are a foodie today.  He was, with Julia Child, one of the two most influential chefs and food writers in America, championing both French cooking and the preservation and maintenance of great local food traditions to average home cooks.  He was a prolific writer, producing twenty-one books, including James Beard’s American Cookery and countless magazine articles; a tireless teacher; and early television personality and product promoter. The James Beard Foundation, which administers the industry’s most influential awards and meaningful scholarships, was founded in his honor after his death in 1985 and is headquartered in his townhouse in New York City’s Greenwich Village.

  • Rick Rodgers
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The Essential James Beard Cookbook

450 Recipes That Shaped the Tradition of American Cooking

James Beard with Rick Rodgers

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FROM THE PUBLISHER

St. Martin's Press

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