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James Beard's American Cookery Hardcover – Oct 25 2010
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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
About the Author
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.
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Top Customer Reviews
When writing about eating oysters on the half-shell, he advises, "If you do not like the natural flavor of oysters and find that you must cover them with quantities of red cocktail sauce (which he refers to earlier in the chapter as 'the red mennace'), then perhaps you should not be eating them."
Maybe it's just me, but I find the free injection of personal taste/opinion refreshing.
My grandmother purchased one of the first copies and I now have the pleasure of owning it. This truly is a cookbook you will want to read over time. Reading the entire cookbook could be quite daunting were the recipes and notes not so delightful to read!
Each chapter begins with a note from James Beard and continues in a sort of cook's diary style with many recipes on one page. You will find recipes for cocktail food, salads, soups, eggs, cheese, fish, shellfish, poultry, game, beef, veal, lamb, pork, ham, bacon, sauces, vegetables, grains, pasta, beans, lentils, pies, pastries, cakes, cookies, puddings, ice cream, dessert sauces, fruit, bread, sandwiches, pickles, preserves and candy.
If you didn't grow up in America, you will find this cookbook all the more fascinating. You can literally read this cookbook like a novel. I found it fun to sit outside and just start reading it from the beginning, skipping over recipes I didn't find interesting and being amazed at how many recipes I was familiar with and had actually made at some point in my life.
A recipe will often start just so casually, you forget you are reading a cookbook, then suddenly you are reading the instructions and the recipe ingredients are listed on the right or left. This is written in a very personal style and you can truly hear the voice of James Beard in his writing.Read more ›
Most recent customer reviews
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