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The New James Beard
A New York Times –bestselling treasury of recipes and techniques from a world-renowned chef.
In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world.
With beautiful illustrations from Karl Stuecklen, as well as witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.
From the James Beard Foundation:
Written when nouvelle cuisine was in full swing, The New James Beard reflected its time as well as Beard’s doctor’s orders. Beard used more herbs, and a lighter hand with butter. “The new me had to write a new book,” he explained in the introduction. The volume, which contained some 1,000 recipes, was tinted with freer attitudes, lighter ingredients, and flavors from the Orient and South America. The New James Beard sold more than 100,000 copies. It was, according to its own jacket cover, Beard’s “crowning work... reflecting his many years of cooking, of experimenting, of widening his repertoire and refining old traditions.” James Villas described the book as “a revised but sensible approach to food that was by no means a diet cookbook, but one that was to take both the public and the food community by storm.”
note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world.
With beautiful illustrations from Karl Stuecklen, as well as witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.
From the James Beard Foundation:
Written when nouvelle cuisine was in full swing, The New James Beard reflected its time as well as Beard’s doctor’s orders. Beard used more herbs, and a lighter hand with butter. “The new me had to write a new book,” he explained in the introduction. The volume, which contained some 1,000 recipes, was tinted with freer attitudes, lighter ingredients, and flavors from the Orient and South America. The New James Beard sold more than 100,000 copies. It was, according to its own jacket cover, Beard’s “crowning work... reflecting his many years of cooking, of experimenting, of widening his repertoire and refining old traditions.” James Villas described the book as “a revised but sensible approach to food that was by no means a diet cookbook, but one that was to take both the public and the food community by storm.”
note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
625 pages, Hardcover
First published January 1, 1981
291 people are currently reading
247 people want to read
About the author
James Beard
60 books97 followersLibrarian Note: There is more than one author in the Goodreads database with this name.
Please see: James Beard.
James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.
James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.
source: Wikipedia
He published his first books under Jim Beard.
Please see: James Beard.
James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.
James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.
source: Wikipedia
He published his first books under Jim Beard.
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Displaying 1 - 9 of 9 reviews
September 5, 2020
This is not one of his best cookbooks. It was published after his book Theory and Practice of Good Cooking, and continually references that earlier book as having the main, or master, recipes. This cookbook instead delivers lots of recipes in niche areas of less interest, with big sections on game, offal and sherbets. However, there are also other more general types of food, and the recipes themselves are good, as is his writing. If you are a big James Beard fan, you might want this book to fill out your collection, but otherwise it would be better to choose one of his more classic books.
January 15, 2008
av found this for me in california at a thrift store.
I have a profound love for james beard and all he has done for culinary geeks like me. I think if i ever could have met him i would have asked him for a hug and to listen to him talk about bread, preserves and butter. It's so dreamy.
I have a profound love for james beard and all he has done for culinary geeks like me. I think if i ever could have met him i would have asked him for a hug and to listen to him talk about bread, preserves and butter. It's so dreamy.
December 2, 2018
Some good information, and likely a good book for those who aren’t afraid to try eating ALL parts of an animal, but just not the way I cook.
Read
November 9, 2024A comprehensive classic. The author includes anecdotes and tips which I enjoyed. I recommend the Ratoutille and the Chicken with 40 cloves of garlic.
January 26, 2026
Great cookbook
May 6, 2010
Excellent definitive reference for almost anything related to cooking. Wonderful recipes and techniques as well as the building blocks for your culinary foundation
September 13, 2013
damaged, look for another copy
May 31, 2014
Okay. I found the offal recipes off-turning. I think my expectations were too high, since it's James Beard.
October 7, 2014
Master chef and cookbook author James Beard has compiled a large collection of recipes. Included in the work are several charts and tables that might be useful to the home cook.
Displaying 1 - 9 of 9 reviews