Customer Reviews:
My Favorite Cookbook.......2006-12-14
I got one of these when they first came out in print, in hardback, back in the 1970s I think. It's obvious when you look at mine that it has been well-used and loved. I bought a recent edition for my daughter who is just starting out in her own place. I haven't compared hers to mine to know how the editions differ, so my review is based on my old hardcover. If you are looking for a cookbook with the basics of classic American foods I would highly recommend this -- far better than Joy of Cooking. It would make a great wedding or shower gift. It is logically organized, easy to understand, and interesting to just sit and read. The basics of how to cook a turkey, how to choose and cook various cuts of beef, basic bread and cookie recipes, it's all there. The recipes are easy to follow and reproduce and I've had great results every time.
One of the best books I've ever read or owned.......2006-11-14
What books you would grab as you ran out of a burning house? Remember that old parlor game? This is one on my list. My copy is stained and spine-cracked and I could not live without it. It's the standard by which all cookbooks should be measured.
Magisterial epic American cookbook.......2006-10-16
This cookbook obviously has huge breadth and depth of American cookery -- the cooking that is actually practiced in the kitchens of America, developed here and carried with immigrant cultures, through the centuries of American life up through the twentieth century.
What sets Beard's masterpiece apart even further, though, is his casual, storytelling style, and his depth of context for the foods that we make and eat. His fascination with the American story, as reflected in our meals, is infectious. It never ceases to grab me, like a short story that sucks me in, as I leaf through recipes in this book.
For instance: looking for cherry pie, and reading that there used to be many more kinds of cherries commonly available in the U.S., and how they compare with the ubiquitous bing today, and that people often grew "pie cherry" trees just in their yards just for pie, and Oh, by the way, here's an old recipe for cherry pie and a newer one, and how I like to do it sometimes.
Or, for instance: Note the Spanish flavors in an old Rancho California chicken recipe, browned in cornmeal then baked in a sauce that contained green olives and almonds and cumin and chili powder.
Or, for instance, how dinner parties have changed and what kinds of appetizers have gained or lost with fashion from the turn of the twentieth century until the seventies (when this edition was set down).
Finally, this is a great "starter" cookbook for it's range of simply-stated "how-to" instructions. How do you cook an ear of corn, like for how long? What makes a good hamburger patty? Beard even gives several ways to boil an egg. For most Americans starting a household or first moving away from home -- college students or newlyweds -- this is a much better cookbook than the other perennial "starter" selection, Joy of Cooking. If you just want to learn how to cook everything you already know in your bones is real food, comfort food, fun food, all the familiar American food you know and love -- this is the cookbook you want.
the Best american cookery book ever.......2006-02-01
Wish I had the hardback from the old edition, this edition has a lot more though they have edited a few that I liked.
Its worth owning.
A master.
A Classic and Still the Best.......2005-12-22
I have had a copy of this book since it first came out, and it is my favorite cookbook. The recipes are clear and easy to use, and I have always found the little bits of culinary history surrounding them fascinating. My old copy lost its cover years ago, and had splotches of various recipes here and there on the pages, but I loved it anyway. Unfortunately, it got misplaced in a recent move, so I'm buying a new one. Trying to cook without it has brought home to me how many of my favorite holiday recipes--squash casserole, pine nut stuffing, Christmas cookies, etc.--have come from this book.
Customer Reviews:
The cookbook to have if you're having only one.......2002-02-14
This is the classic of American cooking, the first cookbook to own and the one you go back to all your life.
Beard had a brilliant sense for food, and in this book he shares concepts and approaches, explaining the equipment you use, and the techniques, methodically, clearly and with his particular elan.
Anyone can follow this book. But between the recipes presented throughout the book (organized in the unusual manner of by technique - things you boil, things you bake, things you roast, etc.) and the concordance (organized by food), you can find great recipes and just plain information and direction to help you make just about enough food to last a lifetime.
I brought it with me to France and still rely on it.
Covers the basics methods and ingredients of good cooking.......2001-01-28
This classy reprint of a standard cooking guide deserves a spot on the shelf of any serious cook's collection: this edition provides an introduction by Julia Child and a foreword by Barbara Kafka as it covers the basics methods and ingredients of good cooking, with a healthy dose of Beard's philosophy added for spice.
Good solid reference for the serious cook.......2001-01-13
Selection, technique and associated recipes from this legend make this a book one turns to often. Mine is worn out from over fifteen years of usage. You'll put it profit in your kitchen.
Yum!.......2000-05-13
A must for anyone who loves good food. I bought my copy about 20 years ago in my bachelor days, and still refer to it regularly. If you can learn the techniques in this book and in "From Julia Child's Kitchen," you'll be in the 99th percentile of home cooks. Add a couple of Pierre Franey's 60-Minute Gourmet or Cuisine Rapide volumes, and you and yours will eat well for life.
I've been looking for years - Its back in print!.......1999-12-08
I got this book out of the library a few years ago and enjoyed it so much I wanted to buy it but it was out of print. For a few moments I even considered paying the penalty and calling the book lost but I couldn't bear to deprive other library users of the book. So now its back... the techniques and theory are down to earth and very useful. I'm ordering 2 copies today.
Customer Reviews:
Interesting and useful.......2003-12-31
This cookbook has stood the test of time. It goes to show that one does not need a glossy cookbook to produce top quality pasta. What you need is solid advice, and recipes that work. Buy this book and that is what you will get.
Beard on Pasta.......2002-07-22
This is one of my favorite cookbooks. The recipe for Pasta and Beans is something of a winter staple in my house. Just like Mr. Beard told me, I serve it with red wine and good bread. The macaroni and cheese is also great as well as the fish stew...
Questions Answered!.......2002-04-03
I had a number of questions regarding pasta. Every time I made pasta something different would happen. This book answered my questions and some I didn't even know I had! He teaches you how to make pasta by hand and by many different machines. He recommends trying all of the methods to find what works best for you. I have not tried many of the sauces yet, but I like the variety available. He believes that pasta is not just for Italian dishes and includes sauce recipes for many ethnicities. For novice pasta makers this is the book to have!
In constant use in my kitchen.......2001-05-11
This is one of my cookbooks which never gets put away. I proposed over a serving of the Pesto, and now my kids demand the macaroni and cheese. Some of the dishes seem like crazy combinations, but have become pot luck favorites. The pastitisio and the basil lasagne were big hits. No clunkers here.
A must have for anyone who prepares pasta!.......2000-09-07
This is a great little book from one of the greats. Any cook or chef would be very happy to have this. Many international recipes which he describes in an unpretentious way. Very easy and clear. No photos.....He doesn't need them - the titles alone are mouthwatering enough. I wish Amazon would put the contents of the books! Here is the Beard on Pasta....MAKING PASTA, PASTA IN BROTH, MAINLY VEGETABLE, FISH AND SEAFOOD, MEATS, EGGS AND CHEESE, STUFFED PASTAS, COLD PASTAS, SMALL SAUCINGS, DESSERTS, FOOD SUPPLIERS.
Book Description
Every cook wants to expand beyond the same old baked chicken and fried fish recipes. Yet many are afraid to even try to experiment for fear of culinary failure.
In this exhilarating cookbook, Fearless Chef Andy Husbands teams with Boston Globe writer Joe Yonan to take you on a wild ride to the edge of American cuisine. Husbands and Yonan help you make over your cooking style by introducing the best and boldest flavors from all over the world, making even ordinary staples such as meat loaf and tater tots extraordinary. Filled with practical tips, creative suggestions, and humorous observations, The Fearless Chef provides you with a down-to-earth approach to cooking fantastic, daring meals.
Customer Reviews:
Good Stuff.......2006-05-26
I bought this book so I could learn how to make some of the stuff that are in the resturants that Andy set up. FOr the most part they ended up tasting fairly similar to the stuff at the resturant. Some of the stuff is hard to make, but over all the book is filled with lots of delicious interesting unique recipies. Highly reccommended, not to mention the book is a very easy fun read
Fearless is definitely a good title.......2006-04-28
I absolutely love this cookbook. I think Andy is a genius. Four recipes come to mind immediately as EXCEPTIONAL:
* Basil-encrusted pork with corn relish
* Fried-chicken with green onion gravy
* Kung Pao shrimp
* Margarita cake
OK, now I'm hugry. That said, I wouldn't recommend this for the more casual chefs. Andy has some unique flavor combinations which are much harder adjusting if you don't have everything you need, or if you want to fit them to your taste.
I have been redeemed...........2005-08-30
by the Meatloaf, Blueberry Bread Pudding and Fontina Tater recipes found within this book. My reputation for Sunday dinner in our family has been spotty at best. The instructions made everything so simple and while I was able to knock it out in no time at all, the results suggested I had been cooking all day.Also, I mixed a few of the rubs for later use-the bbq one is particulary versatile and I've used it on a dozen or so grilled produce/meat. Fantastic cookbook you will refer to often_and a portion of profits go to great cause-what's not to love.
No cookbook should be this exciting.......2005-04-26
My husband and I love to cook, but we've had little spare time lately. When we have managed to cook, it's been mostly simple stuff. This year we took a four-day weekend to celebrate our anniversary, and we decided to cook up a true feast on Monday. This seemed the perfect opportunity to test out Andy Husbands and Joe Yonan's "The Fearless Chef: Innovative Recipes from the Edge of American Cuisine." Reading through the recipes, they looked like exactly our kind of food; we couldn't wait to try them out.
One of the recipes turned out absoluteley spectacularly--a soy glaze that we put over noodles. Other recipes were good but not great; a mango and cabbage salad and some beans both tasted a bit unbalanced in flavor. In particular, the beans tasted overwhelmingly of the beer that went into them (I'm sure some would see that as a plus!).
Dessert is where the excitement came in. We made a bananas Foster-like recipe that involved a full cup of rum (I had to triple-check the amount because I found it so hard to believe). When we opened the oven at the end of the baking time I heard a whooshing sound and the slam of the oven door. Then I smelled burnt hair. I whipped around, and when my husband turned to face me all I could say was, "umm, you should look in a mirror." His eyebrows and eyelashes, and the front row of his hair, had all been burned partially off. A gout of flame had apparently shot straight out of the oven when he opened it up.
Nothing like that has ever happened to us before.
Dessert was still edible, believe it or not, but once again, just like the beans, the taste of alcohol was so overwhelming that I almost couldn't taste anything else. And no matter how much I love that soy glaze, I can't quite get past that fireball.
Daring & delicious.......2005-01-18
I am so glad to get a taste of New England here in my home state of Texas. The recipes are exciting and different, and the encouragement Joe and Andy offer provide the much needed push to get creative in the kitchen. From the fried pork chops with maple/red pepper sauce to the nectarine and lamb kabobs, I'm thrilled w/ the spice of life this book provides.
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Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child (At Table)
Manufacturer: Bison Books
ProductGroup: Book
Binding: Paperback
 History
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| Cooking, Food & Wine
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General
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General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
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Cook, James
| ( C )
| People, A-Z
| Biographies & Memoirs
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The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
ASIN: 080326920X |
Book Description
Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher.
In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes—in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts—Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes.
In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover’s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.
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James Beard the Fireside Cookbook
James Beard
Manufacturer: Simon & Schuster (Paper)
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0671447742 |
Customer Reviews:
A unique cookbook.......2006-04-01
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.
Clear and straightforward.......2004-12-28
Everyone ought to have at least one cookbook that covers basic recipes for just about anything you may have to cook. And this is the one I recommend. You can be staring at a cut of meat, or a fish fillet. Or wondering what cheese and wine to serve with fresh fruit. Or trying to guess how to make a cheese fondue. Or a pie for dessert. This is the book that will help you do it all. The recipes are not particularly fancy, nor are they exotic, but they're safe.
A great book for the beginner chef only.......2004-07-06
I really wanted to add a James Beard book to my collection of cookbooks and this one always got great reviews. It does have some excellent recipes, mostly classical dishes and some old world classics like Moussaka and Hungarian Goulash. It explains the techniques very well. Where I was dissappointed was in the number of recipes; there are too many variations and too few unique recipes. Also, some of the recipes are very very basic, such as omelette making or a London Broil. I would have liked some more interesting cuisine. Still, I am keeping it as it is a good reference book with some standard classical dishes in one volume: Pot au Feu, Yorkshire Pudding, Goulash.
Absolutely indispensable!.......2003-10-25
Still using a small-format paperback copy of the original edition that we got 25 years ago! We are now replacing that copy with a better one, since our old eyes are having a little trouble with the small print, and since we want a book that lays open more easily when we are cooking.
Beard, along with Mark Bittman, are the the only two cookbooks for Americans that tell you how to do virtually any common task. If you aren't sure how to fix a particular food (or dish) they will tell you very clearly and quickly. Recipes are not particularly slavish, but suggest ready substitutions.
Some of the first things we learned from Beard how to make were omelets with herbs, red pasta sauce, chili with beans, and steaks seared in a hot frying pan. We know these sound very basic, but we still find them to be staples in our household and for company because they are so delicious.
When we first married, we used the Better Homes and Garden cookbook successfully to get started (it has pictures!) but Beard and Bittman are better for cooks with even the slightest experience (i.e., those who can find the kitchen!)
We have (and have discarded) lots of other cookbooks, but Beard will always be right at hand for quick reference.
Standard equipment for every kitchen.......2000-12-14
Although the cover fell off my copy years ago, I still use the book. It only makes sense there's no cover. After all, my cookbook is a first printing from about forty years ago, and was passed on through at least two other families before making its way to me.
This book covers the basics of North American/western European cuisine. I learned how to make killer omelettes (plain, or oven-puffed with cheese sauce) with this, and my terrified-of-the-kitchen hubby learned to make a delicious ham supper. Whenever I'm sick and can't cook but we're expecting company, he always goes for this particular cookbook. If he can't find it, he whinges ferociously. None of my other books are as clear and concise, I guess.
The James Beard Cookbook is an excellent book for anyone. For the absolute novice, it details the best ways to cook bacon and eggs. For the kitchen maestro, it explains numerous sauce and souffle techniques. So, if you're looking for a good basic cookbook for yourself or for a lost-in-the-kitchen bachelor(ette), I strongly recommend this book.
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James Beard's Simple Foods
James Beard , and
Hal Kendig
Manufacturer: Macmillan Pub Co
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0025080709 |
Customer Reviews:
One of the best cookbooks ever.......2006-09-20
This is one of the best cookbooks ever written, and I cannot believe that as they are reissuing other Beard titles, this one remains out of print. This time, presumably, Beard's focus is on slightly healthier foods than some of the rich stuff in his earlier texts, and he turns (slightly) more focus on vegetable recipes. The recipe for Mustard Chicken is worth the price of the book, and I also love the recipe for Deep Dish Pizza (obviously not one of the healthier choices), Billy's Coleslaw and Shrimp Floridian (although admittedly that recipe is available from plenty of other sources). Like Julia Child and other great food writers, Beard had a genuine enthusiasm for good cooking which is infectious. If you can grab a used copy, do it.
Book Description
James Beard's name has been synonymous with culinary excellence for more than 40 years. This revival of a classic volume of weekly syndicated newspaper columns and recipes written by the "Dean of American Cooking" is organized into chapters on meat, fish, vegetables, herbs, and culinary tools. It offers simple, delectable suggestions for improvisational meals, plus elegant ideas for cocktail parties and other home entertaining from the man hailed for his exceptional teaching ability and vast insight into all things food-related. A delicious source of timeless advice and sage observations, BEARD ON FOOD is a glorious recipe book, as well as the ultimate armchair read for anyone interested in wonderful, honest food.
Customer Reviews:
Conversation with the Master of American Cuisine.......2001-01-30
This is laid out so well in a series of articles that Beard writes on his experiences with food, chefs, and restaurants. He not only talks about the purchase, prep and cooking, but also exquisite accounts of his memories of the recipe as he ate, sometimes with others.
Especially see his ideas about grilling hamburger. So luscious, with heavy cream, onions! So good!
This volume is chock full of treasures of tidbits from the easily recognized giant of the American culinary craft.
Books:
- Jamie's Dinners: The Essential Family Cookbook
- Jenny Craig's Simple Pleasures: Recipes to Nourish Body and Soul
- Joanne Liebeler's Do It Herself
- Joy of Cooking: 75th Anniversary Edition - 2006
- Land of Plenty: A Treasury of Authentic Sichuan Cooking
- Luncheon of the Boating Party
- Madhur Jaffrey's Quick And Easy Indian Cooking
- Making Wire Jewelry: 60 Easy Projects in Silver, Copper & Brass
- Memories of a Cuban Kitchen: More Than 200 Classic Recipes
- New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)
Books Index
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- Voices of the Poor: Volume 2: Crying Out for Change
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- 1997 crop crystal ball: prices, yields to stay high.
The James Beard Cookbook 3 Ed
Beard On Bread
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