The James Beard Cookbook 1961

The James Beard Cookbook is a vintage 1961 cookbook from one of the world's greatest culinary legends. Here is one of Beard's cookbook classics with international recipes for beginner and experienced cooks alike. 


Format: Hardcover with dust jacket, 456 pages. 

Copyright: 1961, Book Club Edition 

Publisher: E. P. Dutton & Co., Inc. 

Author: James Beard 

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Description: The James Beard Cookbook contains hundreds of exciting basic recipes, fine dishes from cuisines around the world, and many imaginative recipes from James Beard's own kitchen. From the simplest instructions on how to boil an egg to an elaborate dish like Lobster a l'Americaine, each recipe is distinguished by authority, clarity, and good sense. 

James Beard brings years of international food experience to recipes designed to be used by cooks on every level of accomplishment. The chapters, arranged alphabetically, include: Appetizers, Bread, Cheese, Desserts, Eggs and Breakfast Meats, Fish and Shellfish, Fruit, Grain Dishes, Meat, Pasta, Poultry, Salads and Salad Dressings, Sauces, Souffles, Soups, Vegetables and Legumes. And for added convenience there is a glossary of Practical dont's; weights and measurements; a list of basic cooking equipment; definitions of cooking terms; a list of herbs and their properties and uses; a similar list for spices and seeds; and a discussion of seasonings, flavorings, and garnishes.  

When it first appeared in a soft cover edition two years ago, The James Beard Cookbook was hailed by food editors as the best new basic cookbook to appear in years. For daily use and for the special occasions when something exceptional is called for, The James Beard Cookbook is the cookbook to have on hand -- a beginner's and a gourmet's delight that will be treasured by all who care for fine food and its proper preparation. 


Condition: Good condition. Dust jacket has some small tears at corners. 

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