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

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

byJames Beard

Hardcover | June 2, 2015

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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

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'...
Title:The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American CookingFormat:HardcoverDimensions:400 pages, 9.46 × 7.76 × 1.32 inPublished:June 2, 2015Publisher:St. Martin's PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0312642180

ISBN - 13:9780312642181


Read from the Book

  CRUDITÉS WITH ANCHOVY MAYONNAISEMAKES ABOUT 12 SERVINGSFor the Anchovy Mayonnaise12 to 14 drained anchovy fillets in oil, drained and coarsely chopped2 garlic cloves, finely chopped¼ cup chopped fresh flat-leaf parsley¼ cup chopped fresh basil1 tablespoon coarsely chopped capers1 tablespoon Dijon mustard2 cups MayonnaiseThinly sliced cucumbers, sliced tomatoes, sliced onion, whole scallions, match stick carrots, thinly sliced raw beets, or other raw vegetables, for servingTo make the anchovy mayonnaise: Combine the anchovy fillets, garlic, parsley, basil, capers, mustard, and mayonnaise, and taste for seasoning. Use little salt in the mayonnaise; anchovies and capers have plenty. Arrange the vegetables on a platter; dunk in the anchovy mayonnaise.CAPONATAMAKES 6 TO 8 SERVINGSWhile this Sicilian dish is traditionally served cold as part of the antipasto course, on its own it makes a zesty, refreshing appetizer for a summer meal.3 globe eggplants, cut into 1-inch cubes, unpeeledKosher salt1 celery heart (about 8 ribs), thinly sliced½ cup olive oil1 large yellow onion, sliced5 large ripe tomatoes, peeled, seeded, and quartered, or one 28-ounce can Italian plum tomatoes, drained and coarsely chopped1 or 2 pinches dried thyme1 bay leafFreshly ground black pepper6 to 8 anchovy fillets in oil, drained and chopped1 cup pitted and coarsely chopped Mediterranean black olives, such as Kalamata3 tablespoons nonpareil capers3 tablespoons sugar2 tablespoons red wine vinegar2 tablespoons chopped fresh flat-leaf parsleyFreshly grated zest of ½ lemon (optional)Sprinkle the eggplant with 2 teaspoons salt and let it drain in a colander. Blanch the celery for 1 minute in a large saucepan of boiling water, then drain and plunge into cold water to stop it from cooking further. Drain and pat dry with paper towels.Heat 2 tablespoons of the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring often, until tender and golden, about 10 minutes. Add the tomatoes, thyme, and bay leaf, and season with salt and pepper. Cook until the tomatoes are tender and thickened into a sauce, about 20 minutes. Rub the mixture through a coarse-mesh wire sieve and discard the seeds and skin.While the tomato mixture is cooking, rinse the eggplant cubes and pat them dry with paper towels. Heat the remaining 6 tablespoons oil in a large saucepan over medium-high heat until very hot but not smoking. Add the eggplant and cook, stirring occasionally, until the eggplant is browned, adding more oil as needed. They should just cook through. Add the tomato mixture, blanched celery, anchovies, olives, and capers. Dissolve the sugar in the vinegar and stir into the eggplant mixture. Add the parsley and lemon zest, if using.CHILI CON QUESOMAKES 8 TO 12 SERVINGSEditor: When this recipe was first published in Menus for Entertaining (1965), corn chips, such as Fritos, were the norm, and mass-produced tortilla chips were waiting in the wings. The truth is, you can dip just about anything crunchy (including the suggested bread sticks and celery) in chili con queso, and it would be addictive.For the Cream Sauce2 tablespoons unsalted butter2 tablespoons all-purpose flour1 cup Chicken Stock, heated½ cup heavy creamOne 28-ounce can Italian plum tomatoes2 garlic cloves, finely choppedKosher salt and freshly ground black pepperTwo 4-ounce cans chopped green chilies, drained1 pound shredded Monterey Jack or Cheddar cheeseCorn chips, bread sticks, and celery sticks, for servingTo make the cream sauce: Melt the butter over low heat in a heavy-bottomed medium saucepan. Mix the flour into the butter with a whisk or spoon and cook slowly, stirring all the time, for 2 to 3 minutes, or until the roux is well blended and frothy. Gradually stir in the stock. Increase the heat to medium and cook, whisking all the time, until the sauce is smooth, thick, and at the boiling point. Let the sauce simmer, stirring, for 3 or 4 minutes. Stir in the cream and simmer for a few more minutes.Combine the tomatoes and garlic in a medium saucepan and season with salt and pepper. Cook down for 20 minutes over medium heat, stirring occasionally to break up the tomatoes. Add the chilies. Cook until the juices evaporate and the mixture is thick and pasty, about 15 minutes. Add the cream sauce and cheese, and stir well until the cheese melts. Place in a chafing dish or electric skillet over warm heat. Serve with the chips, bread sticks, and celery.Anchovy-Parsley Dipping SauceMakes about 2 cupsEditor: As with Anchovy Mayonnaise, serve this with raw vegetables.1 cup extra-virgin olive oil½ cup packed fresh flat-leaf parsley leaves18 anchovy fillets in oil, drainedFreshly grated zest of 1 lemon3 garlic cloves, crushed under a knife and peeled1 teaspoon freshly ground black pepperKosher saltCombine all of the ingredients in blender and whirl for 1 minute. Correct the seasoning with salt and more pepper.SKORDALIA(GREEK GARLIC SAUCE)MAKES ABOUT 1¾ CUPSSkordalia is basically a mayonnaise with a great deal of garlic, further thickened by finely ground almonds (you can make these by chopping blanched almonds in a blender or food processor until they are pulverized to the consistency of very fine bread crumbs). Traditionally, the sauce is made with a mortar and pestle. First the whole garlic cloves are ground to a paste with the pestle, then raw egg yolks are pounded into the garlic with the pestle until thick and sticky, then the olive oil is pounded in drop by drop until it forms a mayonnaise. The other ingredients are then mixed into the mayonnaise.I find it much easier to be less traditional and make the sauce in a blender or food processor. It is delicious with hot or cold poached fish, with fried fish, as a dip for shrimp, raw vegetables, or artichokes, and as a sauce for rather bland vegetables such as cauliflower and boiled potatoes.4 to 6 garlic cloves, very finely chopped2 large eggs3 or 4 tablespoons freshly squeezed lemon juice1 teaspoon kosher salt1 cup olive oil or half olive oil and half peanut oil½ cup finely ground blanched almonds1 tablespoon finely chopped fresh flat-leaf parsleyPut the garlic (the amount depends on your taste), eggs, 2 tablespoons of the lemon juice, and the salt into a blender or food processor and blend or process until just mixed. Add the oil in a thin, steady stream, according to the directions for blender or food-processor Mayonnaise. Transfer to a bowl and stir in the ground almonds. Mix in more lemon juice to taste, and then the parsley. Chill before serving.VARIATIONSTHICK SKORDALIA: For a thicker sauce, stir in 1 cup fresh white bread crumbs with the ground almonds.POTATO SKORDALIA: Instead of ground almonds, mix 1 cup plain mashed potatoes (with no butter or milk added) into the sauce. After the mayonnaise is made, put the potatoes into the blender or processor and blend until just combined. Copyright © 2012 by Reed College and John FerroneForeword copyright © 2012 by Betty Fussell, adapted from her book Masters of American Cookery

Editorial Reviews

"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