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The Complete Book of Outdoor Cookery
From the James Beard Foundation:
The Complete Book of Outdoor Cookery
“Complete,” indeed. Recipes ranged from foiled frozen vegetables, roasted bananas, frijoles refritos, and deviled ham steak to broiled marrow bones, roast pheasant with cherries, and truite au bleu. The Complete Book of Outdoor Cookery included instructions for backyard barbecues and picnics, as well as for galley, trailer, and campsite cookery. Beard wrote it with his close friend Helen Brown, a noted food authority and cookbook author on the West Coast. In the book’s preface, they specified just who they thought should do the cooking: “We believe that (charcoal cookery) is primarily a man’s job, and that a woman, if she’s smart, will keep it that way.”
title history:
1955 book published by Doubleday & Company, Inc with Helen Evans Brown being listed first and James Beard being credited as "James A. Beard".
1955 new cover from Weathervane Books
1960 new cover from Pyramid Books with the authors names reversed
*picture of cover unavailable from usable sources
1962 new cover
1989 new cover
1997 new cover
2015 new cover and released as an e-book
note about 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.
The Complete Book of Outdoor Cookery
“Complete,” indeed. Recipes ranged from foiled frozen vegetables, roasted bananas, frijoles refritos, and deviled ham steak to broiled marrow bones, roast pheasant with cherries, and truite au bleu. The Complete Book of Outdoor Cookery included instructions for backyard barbecues and picnics, as well as for galley, trailer, and campsite cookery. Beard wrote it with his close friend Helen Brown, a noted food authority and cookbook author on the West Coast. In the book’s preface, they specified just who they thought should do the cooking: “We believe that (charcoal cookery) is primarily a man’s job, and that a woman, if she’s smart, will keep it that way.”
title history:
1955 book published by Doubleday & Company, Inc with Helen Evans Brown being listed first and James Beard being credited as "James A. Beard".
1955 new cover from Weathervane Books
1960 new cover from Pyramid Books with the authors names reversed
*picture of cover unavailable from usable sources
1962 new cover
1989 new cover
1997 new cover
2015 new cover and released as an e-book
note about 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.
254 pages, Paperback
First published January 1, 1955
51 people are currently reading
82 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.
Ratings & Reviews
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Displaying 1 - 11 of 11 reviews
February 24, 2016
This is likely a case of its me, not you. I don't enjoy "cookbooks" that are nothing but techniques. I prefer recipes and photos alongside techniques or the writing just gets to boring to bother to read. Sorry James Beard.
I received a free digital copy of this book in return for an honest review. Thank you Netgalley!
I received a free digital copy of this book in return for an honest review. Thank you Netgalley!
July 28, 2017
OMG! I forgot I had this! And it turns out I picked it up free off Amazon a couple of years ago.
It's still grilling season here in snow country. I'm throwing a rack of something on today. Beard is God.
It's still grilling season here in snow country. I'm throwing a rack of something on today. Beard is God.
July 1, 2015
Comprehensive, classic cookbook with old-fashioned, timeless recipes
The Complete Book of Outdoor Cookery by James Beard is a classic cookbook filled with old-fashioned, timeless recipes. Many of the recipes and techniques reflect the tastes of yesteryear while standing the test of time. I would recommend exercising caution as the USDA has recommended not using raw meat or raw eggs in recipes. You will find a few recipes in this cookbook calling for the use of raw meat or raw eggs. You will find mention of cooking steaks very rare which the USDA does not recommend. I'd also pass on the technique of bringing a turkey up to room temperature as the USDA would probably not recommend this technique. On a positive note you will find many tasty recipes that will delight your guests.
The chapter on laying a fire for grilling contains information that would be considered somewhat dated. Most people now use fire starters such as a Weber 7447 Compact Rapidfire Chimney Starter to get the charcoal fire going. I'd recommend that technique as lighter fluid sometimes imparts an off-taste to the food you are preparing.
Chapters you will find in this cookbook include:
Charcoal Grills and Grill Equipment
Fire and Fuel
Technicalities
A Guide for Charcoal Broiling and Roasting
Steaks
Chops
Roasts
Poultry
Fish and Shellfish
Skewer Cookery
Other Grilled Meats, Including Innards
Game
Appetizers, On and Off the Grill
Fruits and Vegetables
Smoking and Smoke Cookery
Partners for Grilled Foods
Frills for the Grill
Bread
Salads
Marinades, Bastes and Sauces
Picnics and Cook-Outs
Camp Cookery
Galley and Trailer Cookery
You will find menu suggestions scattered throughout Beard's cookbook which should help with meal planning.
Some recipes that piqued my interest include:
Broiled Shrimps, Tarragon (yes the word shrimps is used here not shrimp)
Farmyard Pork Chops
Lamb Chops with Garlic
Old-Fashioned Minute Steak Smothered in Mushrooms
Steak Diane
Colbert Butter (Serve with grilled meats or fish)
Roasted Apples
Broiled Corn
Asparagus Salad I
Bacon and Egg Salad
Melon Salad (I do believe the French dressing is the oil and vinegar type not the tomato-based dressing)
Old-Fashioned Ice Cream
Bearnaise Sauce
Rice with Buttered Crumbs
Green Rice
Risotto
Nevada Chili Beans
Baking Mix (from which you can bake many quick breads while camping or on the trail)
Pressure-Cooked Gingerbread
This is a comprehensive cookbook that includes recipes for almost any outdoor activity and when used wisely will serve the cook well.
Recommend.
Review written after downloading a book from NetGalley.
The Complete Book of Outdoor Cookery by James Beard is a classic cookbook filled with old-fashioned, timeless recipes. Many of the recipes and techniques reflect the tastes of yesteryear while standing the test of time. I would recommend exercising caution as the USDA has recommended not using raw meat or raw eggs in recipes. You will find a few recipes in this cookbook calling for the use of raw meat or raw eggs. You will find mention of cooking steaks very rare which the USDA does not recommend. I'd also pass on the technique of bringing a turkey up to room temperature as the USDA would probably not recommend this technique. On a positive note you will find many tasty recipes that will delight your guests.
The chapter on laying a fire for grilling contains information that would be considered somewhat dated. Most people now use fire starters such as a Weber 7447 Compact Rapidfire Chimney Starter to get the charcoal fire going. I'd recommend that technique as lighter fluid sometimes imparts an off-taste to the food you are preparing.
Chapters you will find in this cookbook include:
Charcoal Grills and Grill Equipment
Fire and Fuel
Technicalities
A Guide for Charcoal Broiling and Roasting
Steaks
Chops
Roasts
Poultry
Fish and Shellfish
Skewer Cookery
Other Grilled Meats, Including Innards
Game
Appetizers, On and Off the Grill
Fruits and Vegetables
Smoking and Smoke Cookery
Partners for Grilled Foods
Frills for the Grill
Bread
Salads
Marinades, Bastes and Sauces
Picnics and Cook-Outs
Camp Cookery
Galley and Trailer Cookery
You will find menu suggestions scattered throughout Beard's cookbook which should help with meal planning.
Some recipes that piqued my interest include:
Broiled Shrimps, Tarragon (yes the word shrimps is used here not shrimp)
Farmyard Pork Chops
Lamb Chops with Garlic
Old-Fashioned Minute Steak Smothered in Mushrooms
Steak Diane
Colbert Butter (Serve with grilled meats or fish)
Roasted Apples
Broiled Corn
Asparagus Salad I
Bacon and Egg Salad
Melon Salad (I do believe the French dressing is the oil and vinegar type not the tomato-based dressing)
Old-Fashioned Ice Cream
Bearnaise Sauce
Rice with Buttered Crumbs
Green Rice
Risotto
Nevada Chili Beans
Baking Mix (from which you can bake many quick breads while camping or on the trail)
Pressure-Cooked Gingerbread
This is a comprehensive cookbook that includes recipes for almost any outdoor activity and when used wisely will serve the cook well.
Recommend.
Review written after downloading a book from NetGalley.
June 15, 2024
outdated and boring
Much of this is outdated and just over all “meh” I am glad I only paid $1.99 during a sale
Much of this is outdated and just over all “meh” I am glad I only paid $1.99 during a sale
June 9, 2015
***ARC provided for honest review****
This was really a good cookbook, but more than just a cookbook, they had really explanations of the benefits of different choices you make when you grill as well as guidelines to follow. You can find so much advice on the internet, it is nice to heard from two powerhouse chefs on the "correct" way to cook some items. Can't wait to try some of the different methods.
This was really a good cookbook, but more than just a cookbook, they had really explanations of the benefits of different choices you make when you grill as well as guidelines to follow. You can find so much advice on the internet, it is nice to heard from two powerhouse chefs on the "correct" way to cook some items. Can't wait to try some of the different methods.
October 25, 2019
Men are usually the outdoor cooks, they take over the cooking in the summer if its outdoors don't they? This book is ideal for them, and of course women too, its a wonderful array of fabulous mouthwatering dishes that anyone could cook.
I personally have never cooked outdoors but this book has inspired me to do so
Thank You to Netgalley for allowing me to review
I personally have never cooked outdoors but this book has inspired me to do so
Thank You to Netgalley for allowing me to review
June 19, 2015
I received an ARC of this book in exchange for an honest review.
As we have come to expect from James Beard, this is indeed the complete book of cooking outside. All grilling techniques including broiling, roasting, and smoking to marinades and sauces, even cooking onboard a boat or creating a picnic...all included here. A thorough reference book and highly recommended.
As we have come to expect from James Beard, this is indeed the complete book of cooking outside. All grilling techniques including broiling, roasting, and smoking to marinades and sauces, even cooking onboard a boat or creating a picnic...all included here. A thorough reference book and highly recommended.
December 21, 2016
Outdoor Cookery
Originally written in 1955, this cookbook still holds up to today's modern grilling and outdoor cooking. Really good recipes and thoughtful tips throughout. Only issue I had was in the formatting of the temperature chapter, it was impossible to read on the Kindle. Every thing else is great.
Originally written in 1955, this cookbook still holds up to today's modern grilling and outdoor cooking. Really good recipes and thoughtful tips throughout. Only issue I had was in the formatting of the temperature chapter, it was impossible to read on the Kindle. Every thing else is great.
December 22, 2016
If you enjoying outdoor cooking then this is certainly the book for you. It not only has recipes but it tells you all about which outdoor cooking heat to use, how to use it, and what to expect. No matter what meat you are planning on cooking it is covered, chicken, beef, fish, pork there is sure to be a recipe or two that you will want to try.
June 15, 2008
What I found quite interesting is that they listed the Author as James A. Beard but gave no mention of Helen Evans Brown who Co-authored it. My copy looks relatively ancient. I don't know if it is an older addition or not. I just thought it seemed a bit odd.
January 3, 2018
Copyright 1997 and has not been updated. To be honest, I'm surprised - I thought it was last updated in the 1970s. Pretty much obsolete. No photos.
Displaying 1 - 11 of 11 reviews