Books by James Beard
Born: 05/05/1903; Died: 01/21/1985James Beard Biography & Notes
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 & CANAPES, 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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American Taste by James Villas ( 2010) |
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Barbecue With Beard by James Beard ( 1981)
A useful, practical, and comprehensive guide to outdoor cooking, with an emphasis on barbecuing, by one of America's great food writers, James Beard.
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Beard on Bread by James Beard ( 1995)
Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.
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Beard on Food The Best Recipes and Kitchen Wisdom from the Dean of American Cooking by James Beard ( 2007)
For years, the great American cook and teacher James Beard wrote a weekly syndicated newspaper column, full of recipes and ideas. This book collects those classic columns, organizing them into chapters on meat, vegetables, herbs, etc. A great read!
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Beard on Pasta by James Beard ( 1983)
BEARD ON PASTA does for pasta what BEARD ON BREAD did for bread: provide a thorough, clear, appealing, and delicious selection of recipes that explore all facets of his subject with the usual Beard gusto.
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Best of Beard by James Beard ( 1981) |
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The Best of Beard Great Recipes from a Great Cook by James Beard ( 1974) |
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Chemistry, Energy and the Environment by James Beard ( 1994) |
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Dear James Beard Recipes and Reminiscing from Your Friends and the Beef Industry Council by James Beard, Beef Industry Council (U.S.) ( 1984) |
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Dining With Marcel Proust A Practical Guide to French Cuisine of the Belle Epoque by Shirley King ( 2006) |
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The Fearless Chef Innovative Recipes from the Edge of American Cuisine by Andy Husbands, Joe Yonan ( 2004) |
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The Fireside Cook Book The Classic Guide to Fine Cooking for Beginner and Expert by James Beard ( 2008)
A full-color facsimile edition of the eminent chef's 1949 classic is presented in a gift-appropriate volume that shares comprehensive cooking instructions for hundreds of dishes and variations. 75,000 first printing.
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The Four Seasons Cookbook by James Beard, Charlotte Adams ( 1971) |
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Fowl and Game Cookery by James Beard ( 2007) |
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The Great Cook's Guide to Clay Cookery America's Leading Food Authorities Share Their Home-Tested Recipes and Expertise on Cooking Equipment and Te by James Beard ( 1977) |
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The Great Cooks Cookbook A Good Cooking School Cookbook by James Beard, Good Cooking School ( 1974) |
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The Great Cooks' Guide to Breads America's Leading Food Authorities Share Their Home-Tested Recipes and Expertise on Cooking and Equipment Technique by James Beard ( 1977) |
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The Great Cooks' Guide to Woks, Steamers and Fire Pots America's Leading Food Authorities Share Their Home-Tested Recipes and Expertise on Cooking E by James Beard ( 1977)
More than twenty food experts contribute easy-to-follow wok, steamer, and fire-pot recipes for a variety of meat, poultry, seafood, and vegetable dishes.
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Hors D'Oeuvre and Canapes by James Beard ( 1999)
The first book written by the "Dean of American Gastronomy, " "James Beard's Hors D'Oeuvre And Canapes contains recipes and tips for all levels of entertainment -- from simple cocktail parties to extravagant receptions. This premier kitchen reference features the most popular cocktails and drinks, as well as fabulous recipes for classic and innovative hors d'oeuvre such as Melon Melange, Anchovy Cheese Fingers, and Clam Croquettes.
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Hors D'Oeuvre and Canapes The Classic Edition by James Beard ( 1991)
Shares recipes for meat, cheese, seafood, egg, vegetable, and fruit hors d'oeuvre, cocktail sandwiches, croquettes, turnovers, and tarts, and offers tips on serving them.
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House & Garden Cookbook by James Beard ( 1983) |
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James Beard Cookbook by James Beard, Isabel E. Callvert ( 2001)
This classic cookbook dates from the 1950s and has gone through many incarnations, but Beard's solid way with a recipe survives intact, and the recipes have been updated to take advantage of food processors and other relatively modern conveniences.
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James Beard Delights and Prejudices by James Beard ( 1990)
"One of the most important culinary works of this century" (Jim Dodge), "Delights & Prejudices" presents a "timeless celebration of the good life as well as a very personal view of how one of our gastronomical greats developed his palate and his lifelong passion" (Julia Child). Lightning Print On Demand Title
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James Beard the Fireside Cookbook by James Beard ( 1982)
A compendium of recipes, menus, and culinary information provides hostesses with a valuable tool for creating appetizing meals.
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James Beard's American Cookery by James Beard ( 1980)
An illustrated, nostalgic excursion into America's culinary past presents more than fifteen hundred of Beard's favorite--and most popular--recipes, suitable for all levels of cooking skills and all types of entertainment.
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James Beard's Casserole Cookbook by James Beard ( 1981) |
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James Beard's Delights And Prejudices by James Beard ( 2001) |
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James Beard's Fish Cookery by James Beard ( 1967) |
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James Beard's New Fish Cookery by James Beard ( 1994)
A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.
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James Beard's New Fish Cookery A Revised and Updated Edition of James Beard's Fish Cookery by James Beard ( 1976) |
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James Beard's Theory and Practice of Good Cooking in Large Print by James Beard, Amy Pastan, Peter Pastan ( 1986) |
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James Beard's Theory and Practice of Good Cooking/the New James Beard by James Beard ( 1984)
Presents one thousand recipes that reflect Beard's latest ideas and which incorporate the convenience of modern appliances to produce updated versions of old favorites and superb new dishes.
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James Beard's Treasury of Outdoor Cooking by James Beard ( 1983)
Explores every aspect of outdoor cooking, providing recipes for grilling, pit roasting, and spit, skewer, or smoke cooking as well as drinks, appetizers, and picnic and party foods.
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Recipes for the Cuisinart Food Processor by James Beard, Carl Jerome ( 1978) |
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