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"The bible of American cooking by 'the king of gourmets'."―Time
"...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature."―Washington Post
"I felt a shiver as I unpacked the new edition of James Beard's American Cookery, this big, fat, generous book, so like Jim himself. I just held it for a few minutes, remembering times in his kitchen, his big hand guiding mine in the motion of making mayonnaise with a fork. . . . It strikes me as timely that chefs who know only his image on a medal hung round their neck have this chance to see what James was cooking before they were born." ―Gael Greene, Insatiable-critic.com
"The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food." ―Tom Colicchio, 2010 James Beard Foundation Outstanding Chef and head judge on Top Chef, from the Foreword
"The tome's enduring popularity is due to the fact that it does more than deliver superb recipes, it digs deep into the history of American cuisine."―Fox News
Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.
I'm reluctant to praise the memory of James Beard for producing this excellent cookbook, as it is well known that he employed ghost writers and assistants, including Marian... Read morePublished on Nov. 6 2003 by B. Marold
as a collection of recipes this book is among the best I know. As an overview of American coocking however it has some serious drawbacks. Read morePublished on Oct. 2 2000
The recipes for Potatoes O'Brien and James Beard's Cheeseburgers alone are worth the price of the book.Published on Nov. 24 1999
I am an American living in Australia and found myself really needing an American cookbook. Every dish I have made has found rave reviews from my Aussie guests. Read morePublished on July 25 1999