The James Beard Cookbook 3 Ed

Rating:
Summary: Standard equipment for every kitchen
Review: Although the cover fell off my copy years ago, I still use the book. It only makes sense there's no cover. After all, my cookbook is a first printing from about forty years ago, and was passed on through at least two other families before making its way to me.

This book covers the basics of North American/western European cuisine. I learned how to make killer omelettes (plain, or oven-puffed with cheese sauce) with this, and my terrified-of-the-kitchen hubby learned to make a delicious ham supper. Whenever I'm sick and can't cook but we're expecting company, he always goes for this particular cookbook. If he can't find it, he whinges ferociously. None of my other books are as clear and concise, I guess.

The James Beard Cookbook is an excellent book for anyone. For the absolute novice, it details the best ways to cook bacon and eggs. For the kitchen maestro, it explains numerous sauce and souffle techniques. So, if you're looking for a good basic cookbook for yourself or for a lost-in-the-kitchen bachelor(ette), I strongly recommend this book.

Rating:
Summary: Standard equipment for every kitchen
Review: Although the cover fell off my copy years ago, I still use the book. It only makes sense there's no cover. After all, my cookbook is a first printing from about forty years ago, and was passed on through at least two other families before making its way to me.

This book covers the basics of North American/western European cuisine. I learned how to make killer omelettes (plain, or oven-puffed with cheese sauce) with this, and my terrified-of-the-kitchen hubby learned to make a delicious ham supper. Whenever I'm sick and can't cook but we're expecting company, he always goes for this particular cookbook. If he can't find it, he whinges ferociously. None of my other books are as clear and concise, I guess.

The James Beard Cookbook is an excellent book for anyone. For the absolute novice, it details the best ways to cook bacon and eggs. For the kitchen maestro, it explains numerous sauce and souffle techniques. So, if you're looking for a good basic cookbook for yourself or for a lost-in-the-kitchen bachelor(ette), I strongly recommend this book.

Rating:
Summary: Clear and straightforward
Review: Everyone ought to have at least one cookbook that covers basic recipes for just about anything you may have to cook. And this is the one I recommend. You can be staring at a cut of meat, or a fish fillet. Or wondering what cheese and wine to serve with fresh fruit. Or trying to guess how to make a cheese fondue. Or a pie for dessert. This is the book that will help you do it all. The recipes are not particularly fancy, nor are they exotic, but they're safe.

Rating:
Summary: from generation to generation
Review: I am buying a new copy of this book because my old one is being held together with rubber bands. I have had this book since the early 70's. I love to cook, and am a great cook. Between this book and Julia Child, nothing is very difficult.

Rating:
Summary: from generation to generation
Review: I learned to cook using an early edition of this cookbook. When it wore out, I bought another. I am now ordering a copy for my 18 year old son. He discovered in on my shelves and always goes to James Beard first. Basic techniques, theme and variation, putting together menus and learning how ingredients go together - learning by doing! - James Beard wrote the book.

Rating:
Summary: A great book for the beginner chef only
Review: I really wanted to add a James Beard book to my collection of cookbooks and this one always got great reviews. It does have some excellent recipes, mostly classical dishes and some old world classics like Moussaka and Hungarian Goulash. It explains the techniques very well. Where I was dissappointed was in the number of recipes; there are too many variations and too few unique recipes. Also, some of the recipes are very very basic, such as omelette making or a London Broil. I would have liked some more interesting cuisine. Still, I am keeping it as it is a good reference book with some standard classical dishes in one volume: Pot au Feu, Yorkshire Pudding, Goulash.

Rating:
Summary: Absolutely indispensable!
Review: Still using a small-format paperback copy of the original edition that we got 25 years ago! We are now replacing that copy with a better one, since our old eyes are having a little trouble with the small print, and since we want a book that lays open more easily when we are cooking.

Beard, along with Mark Bittman, are the the only two cookbooks for Americans that tell you how to do virtually any common task. If you aren't sure how to fix a particular food (or dish) they will tell you very clearly and quickly. Recipes are not particularly slavish, but suggest ready substitutions.

Some of the first things we learned from Beard how to make were omelets with herbs, red pasta sauce, chili with beans, and steaks seared in a hot frying pan. We know these sound very basic, but we still find them to be staples in our household and for company because they are so delicious.

When we first married, we used the Better Homes and Garden cookbook successfully to get started (it has pictures!) but Beard and Bittman are better for cooks with even the slightest experience (i.e., those who can find the kitchen!)

We have (and have discarded) lots of other cookbooks, but Beard will always be right at hand for quick reference.