Title: The James Beard Cookbook
Author: James Beard
Genre: Cookbooks, Food and Wine, Cooking
Book Blurb:
An undisputed classic from the man who changed American cuisine forever.
Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.
Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.
Both timeless and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.
My Review:
If I was stranded on an island and could only take one cookbook with me, this would be it! In the culinary world, James Beard is renowned as a god. He revamped what it meant to be a chef/cook and this is the latest edition.
Inside, you will find a comprehensive cookbook (without any photographs) detailing the exact way to cook and prepare most anything in the world. The instructions are easy to understand and offers tips on how to clean, cook and store food. One of my favorite sections talked about herbs and spices.
I recommend this to any chef/cook as it is as invaluable to the food world as the Bible is to Christianity.
I salute you, Sir, and I thank you for penning this amazing cookbook!
Disclaimer: I received a copy from Open Road Integrated Media via Netgalley in the hopes I’d review it.
My Rating: 5+ stars
Buy it now:
Author Biography:
JAMES BEARD is why you are a foodie today. He was, with Julia Child, one of the two most influential chefs and food writers in America, championing both French cooking and the preservation and maintenance of great local food traditions to average home cooks. He was a prolific writer, producing twenty-one books, including "James Beard's American Cookery" and countless magazine articles; a tireless teacher; and early television personality and product promoter. The James Beard Foundation, which administers the industry's most influential awards and meaningful scholarships, was founded in his honor after his death in 1985 and is headquartered in his townhouse in New York City's Greenwich Village.
Reviewed by: Mrs. N