| | James Beard Cookbook |  | Author: James Beard
Publisher: Dell
Category: Book
List Price: $2.95
Buy Used: $2.25
You Save: $0.70 (24%)
Used (6) Collectible (1) from $2.25
Avg. Customer Rating:  15 reviews
Sales Rank: 1756963
Media: Mass Market Paperback
Edition: Revised
Number Of Items: 1
ISBN: 0440141745
Dewey Decimal Number: 641
EAN: 9780440141747
ASIN: 0440141745
Publication Date: September 15, 1980
Availability: Usually ships in 1-2 business days
Condition: Book is in acceptable condition. Pages are unmarked. Wear on cover; creasing on spine. Soiled cover.
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| Customer Reviews:
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 Useful Recipe Book July 18, 2008
This cookbook is a compilation of popular, older American recipes. Often, it provides variations of a recipe for you to try. I've used this book since it was first published and enjoyed the results. It's well written with historical information which makes it a pleasure to read. This is my "go to" cookbook for holiday recipes.
A fine "first" cookbook -- hundreds of recipes March 25, 2008
My personal volume of this fine work is a 1959 first edition (paperback). Some might jump to the conclusion that the recipes found herein are out-of-date and if you're into special diets or "healthy eating" in terms of low carbs, etc., you'd probably be better served with a more contemporary cookbook; however, if you're really into "scratch cooking," Beard was the renowned master of the art and most of his recipes are as solid today as they were back then.
The work covers appetizers; bread; cheese; desserts; eggs and breakfast meats; fish and shellfish; fruit; grain dishes; meat; pasta; poultry; salads and dressings; sauces; souffles; soups; and, vegetables and legumes. There's also a basic cooking guide in the front section.
What sorts of recipes can you expect to find herein? Pumpkin pie, corned beef hash, barley casserole, meat loaf, veal chops with cream sauce, duck with pineapple, coleslaw, stuffed mushrooms, and hundreds more. The work is inclusive of both the basic and the exotic.
This book is of equal value to the new cook as it is to the veteran chef. If I have a complaint it's that the fonts are small and it doesn't lie flat on the counter.
For the price, it would be difficult to find a better basic cookbook than this one.
James Beard cookbook December 28, 2007
I have been searching for this very old cook book and found it on Amazon at a reasonable price. My old book was falling apart and I treasure this recipe book.
 Great for beginners November 28, 2007
My very first cookbook and I still refer to it from time to time. Practical advice for all your homecooking needs. The instructions can be a little vague at times but that's where the fun of experimenting begins.
A unique cookbook April 1, 2006
3 out of 5 found this review helpful
This cookbook is notable for a couple of reasons. It was the first trade paperback original cookbook ever published in the U.S. (1956) and of all of James Beard's 20 or so books, the most popular according to the James Beard Society website. Since its original publication it has been revised a few times and is now in it's third edition.
Sometimes less is more, especially when you're a novice cook who doesn't want to spend an inordinate amount of time on complex recipes. I have a number of large, hardcover cookbooks I have bought over the years but I have on more than one occasion opened them and become so overwhelmed with the sheer number of recipes, the sheer minutae of information and the complex nature of some of the recipes that I have quickly put them back on the shelf and gone back to making some standard dish of mine I had already made many times before. The impressive this about Beard's book is that you will find the basic, standard recipe's for such Italian dishes as polenta and risotto (for example) described in the simplest manner possible without being overwhelmed with an entire chapter on the history and variations of that dish as some books confront you with. There is a time and place for such detail but I'm finding this is the cookbook I pull of the shelf most frequently when trying out a new dish.
There is an excellent entry on beans that can be applied to practically any legumes out there from garbanzos to pintos to gigantes (giant Greek beans). Once you have the basics committed to memory you can start experimentng with more complex variations. The same can be said for most of the other chapters.
Beard writes with wonderful clarity and wit and I can now see why this cookbook has such avid fans. My only regret is that Beard himself (a closeted gay man) didn't live to experience a time when he could feel comfortable stepping out of his own personal closet.
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