The James Beard Cookbook Beard, James/ Callvert, Isabel E.

This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks. "There is not a gastronomic cliche in the book."--Craig Claiborne, New York Times "If a cook were limited to one cookbook, this should be it."--Los Angeles Times

From the Publisher:

This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks. "There is not a gastronomic cliche in the book."—Craig Claiborne, New York Times "If a cook were limited to one cookbook, this should be it."—Los Angeles Times

Author Bio

James Beard

James Beard's mother was a food-loving Englishwoman who kept a boarding house. His father worked at the Customs House in Portland. The family spent summers at the beach, where Beard enjoyed fishing, foraging for shellfish and wild berries, and devising meals out of the results. He briefly attended Reed College, then in 1923 went on the road with a theatrical troupe, living in Europe for several years studying voice and theater. He returned to the States in 1927 and, to supplement his failing acting career, he started a catering business and opened a small specialty food shop. By 1937 he was confirmed in his new career as a cook. His first book, "Hors d'Oeuvres & Canap?s", was published in 1940. Beard served as a cryptographer during World War II, then worked for the United Seamen's Service, which supplied sailors' canteens worldwide. Between 1945 and 1955 he published six cookbooks, and in 1946 he was the first chef to appear on a television cooking show. In addition to teaching at the cooking school he founded in 1955, he ran his own restaurant on Nantucket. He also wrote many more cookbooks, many of which have become classics of American cuisine, advocating fresh, wholesome ingredients. He died at 82, a legend in the world of food who was known as "The Father of American Gastronomy."

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The James Beard Cookbook (Paperback)

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