The million-selling culinary classic from the "dean of American cookery" offers timeless and delicious recipes—a must-have for beginners to foodies ( The New York Times).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 ...

A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef.James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guarante...

"The Dean of American Cuisine" and mentor to some of the country's most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child)."In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is."So begins James Beard's expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard,...

A timeless and insightful volume of essays—with more than 130 recipes—by the master of American cuisineThe Armchair James Beard showcases the many roles of America's first celebrity chef: teacher, culinary alchemist, restaurant reviewer, occasional dieter, visionary, and gourmand. Collected by Beard's longtime friend and colleague John Ferrone, each essay resonates with impassioned opinions and a distinctly American voice. Beard takes us on a journey from ...

"For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." —Alice WatersRichard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook, with a foreword by Mark Bittman, allows a whole new generation o...

Culinary master James Beard's ultimate guide to entertaining is a must for any host or hostessExpert chef James Beard was passionate about food and even more passionate about entertaining. Beard's cookbooks, with recipes that have delighted for decades—such as duck glazed with honey and curry, and zucchini frittata—have long been a staple in the culinary libraries of home cooks. This thorough guide combines Beard's delicious menus with his expertise on hosting any e...

Classic pasta dishes from America's 1st and most beloved master chefWhether you're entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as "the dean of American cookery" enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pai...

A culinary classic! The legendary chef's definitive guide to cocktail party food and drink.James Beard, one of the most renowned names in the culinary world, launched his career in the same way that every good meal should start: with inventive, delicious, and elegant appetizers.Hors d'Oeuvre and Canapés is a master class in creating perfect finger foods. Filled with stunning recipes including sliced beef with anchovy and Roquefort cheese balls, class...

A richly evocative memoir from the man whom the New York Times dubbed the "dean of American cookery," recalling the flavors of his pastIn this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong "taste memories"—the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard for the re...

From the writer of 'The Why Question'… Amsterdam, a city under Eastern occupation, becomes a labyrinth of secrets: some to be kept, others to be solved. Within this turmoil, a zoo shelters humans among its animals. Generations of intertwined families are torn apart in moments. Now, there is no time for why—only how. How to stay safe. How to trust. How to remain loyal. As the world burns, one question haunts them all: can the truth ever emerge from the ashes?

An essential guide to cooking all things poultry from the master of American cuisineJames Beard's culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years.When he finally returned to the nation's favorite bird, it was with remarkable vigor and creativity. Beard on Bi...

Two preeminent culinary experts take the gourmet dining experience outdoorsFrom the traditional American backyard barbecue to the portable grill on an apartment rooftop, this cookbook showcases the simple, charming pleasures of cooking and eating outside. This complete and detailed guide offers indispensible tips and lessons on a wide range of scrumptious dishes—including pineapple-broiled spareribs, Peking duck with red bean sauce, and gingered roast chicken—that ...