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James Beard's American Cookery (Paperback)

by James A. Beard (Author), Earl Thollander (Illustrator) "Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is..." (more)

5.0 out of 5 stars See all reviews (5 customer reviews)

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Product details

Paperback: 877 pages
Publisher: Little Brown and Company (30 Sep 1980)
Language English
ISBN-10: 0316085669
ISBN-13: 978-0316085663
Product Dimensions: 23.4 x 16.5 x 5.8 cm

Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)

Amazon.co.uk Sales Rank: 230,635 in Books (See Bestsellers in Books)

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Inside This Book (Learn More)

First Sentence
Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is one of the most fascinating culinary subjects of all. Read the first page

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	90% buy the item featured on this page: James Beard's American Cookery 5.0 out of 5 stars (5) �15.87
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Customer Reviews

5 Reviews

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5.0 out of 5 stars (5 customer reviews)

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2 of 2 people found the following review helpful:

5.0 out of 5 stars Brilliant, both traditional and multi-ethnic, 16 Dec 1999

By	hpapasot@netscape.net (Athens, Greece) - See all my reviews

Astonishing variety. Some of the best recepies are old American (some early 20th century ways of making eggs are my favouirte Sunday brunch dishes). But the international influences are also abundantly presented. A veritable minefield of great cooking.

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2 of 2 people found the following review helpful:

5.0 out of 5 stars Packs a punch...Culinary America rolled up in one book, 20 April 1999

By A Customer

This review is from: James Beard's American Cookery (Hardcover)

This is an essential reference work. While it is a "general" cookbook, it differs from the standard BH&G and Betty Cooker-type books with its emphasis on history, culture and unwavering love of all things culinary, and of course, an incomparable narrator and food afficionado guiding the tour. This volume was originally released in 1972 so the emphasis on beef and higher-fat dishes shows, but what a crime it would be to rewrite some of these recipes for calorie/fat-sake. It's wonderful to read some of the 18th and 19th century-era recipes that populate the book. The focus is on America's deep and varied culinary culture. You quickly realize American Cookery is not so much a recipe book, but a snapshot of our food culture. I can't imagine its omission from a serious cook's bookshelf.

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2 of 2 people found the following review helpful:

5.0 out of 5 stars The best of Beard, 21 Jul 1998

By A Customer

What can you say about this book? It's like walking through the finest history book ever written, and being able to taste and smell everything along the way... literally. As always, you are presented with countless variations on said theme, as well as tremendous background. They say this is Beard's favorite, and I certainly would have to agree it's one of the best things he ever did. He poured his heart into this one.

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Most Recent Customer Reviews

5.0 out of 5 stars The best cookbook ever!!!
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 more

Published on 26 Jul 1999

5.0 out of 5 stars The best of my 300 cookbooks - The Authority!
I bought my hardcopy the year it was published - no fancy pictures or vivid colors - just spectacular recipes and cozy person to person conversations with the author about food... Read more

Published on 10 Jul 1998

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