James Beard's Menus for Entertaining

by James Beard

"Entertaining is my main pleasure, my forte," James Beard wrote in the original introduction to this book. James Beard’s Menus for Entertaining, first published in 1965, proved to be one of James Beard's most popular cookbooks and showed off his flair for putting together innovative meals for a wide range of occasions. Although it is no longer possible to learn from the great master in person, many of the recipes within come from his cooking classes, and it is as close as we can come to being graced with the great man's presence and expertise.

With chapters on:
Breakfasts (early and late)
Luncheons (informal, formal, summer)
Dinners (informal, formal, easy to prepare, to prepare in advance, summer)
Buffets (luncheon, dinner, supper)
Cocktail Parties (large, small)
Entertaining Outdoors (indoor-outdoor cooking, picnics)
Celebrations; Basic Recipes; A Guide to Wines; A Guide to Aperitifs; and A Guide to Liqueurs.
James Beard’s Menus for Entertainingis truly the only book you'll need to entertain.
He offers suggestions for wines with each meal, and is a soothing, entertaining guide to the nuances and the nitty-gritty of entertaining.

From the James Beard Foundation:
“To entertain successfully one must create with the imagination of a playwright, plan with the skill of a director, and perform with the instincts of an actor,” Beard, a consummate entertainer and would-be actor, wrote in the introduction to James Beard’s Menus for Entertaining. The cover photo shows Beard in tuxedo and trademark bow tie, carving a joint festooned with hâtelets. But, like all of Beard’s books, his Menus for Entertaining is eclectic and democratic; it runs the gamut from artichoke bottoms with foie gras and saddle of lamb Prince Orloff to country ham and Irish stew. It offers low-calorie recipes, too.

book history:
1965 published (covers include both one with the dust jacket and one without
1967 released as a paperback
1986 new cover
1996 revised new cover
2004 new cover
2015 released as an e-book

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.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction

401 pages, Paperback

First published January 1, 1965

About the author

Librarian 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.

Reviews

[Brenda · Rating 3 out of 5]

Originally written in 1965, this book was more social history than practical today. The menus! In Beard's mind, a formal dinner party at home requires hiring servers. And lobster must have been much less expensive back then, as needing to buy 6 for a "casual" lunch is a bit spendy today. There might be some recipes I will use someday, but I have my doubts. The menus are so elaborate; most people I know just don't eat that much during an entire day much less for breakfast. I found this an amusing read on a long flight, and I'm glad I got the ebook on sale for $1.99.

[Kirsten Jensen · Rating 4 out of 5]

One successful entertainment menu down with the help of the brilliant wine expert at my favorite market. I do enjoy this book. Food geek that I am, pouring over whatever great new cook book I can salvage off of a used bookstore shelf, that I enjoy such a book should not come as a shock. James Beard is the genius behind American cookery. I can only conclude with this: Please come over so I can entertain you with good food. And I do also appreciate your company, I promise. :-)

[Terri · Rating 3 out of 5]

James Beard is my favorite cookbook author. He was passionate about food and it showed in his descriptions. One of the things I love about his books is the descriptions of the dish, where he first tasted it, the person that gave him the recipe, and the memories and emotions the dish may have evoked. This book is a little lacking in that but the menus are very interesting. Some are very easy and others are much more challenging. I'll be keeping this book on my shelf for a very long time.

[Robynn · Rating 3 out of 5]

No photos and I still enjoyed perusing this book? Amazing. What a great reference book for a budding cook or an experienced one.

[Angie · Rating 4 out of 5]

I have the 1965 edition. What a great go-to for ideas, inspiration and amusement. (I am amused by food)

[Janie · Rating 4 out of 5]

I totally agree with Brenda from the top review. This guy was such a food snob, but modern gastronomes would cringe/laugh at some of this stuff!! Very white American mid-century cuisine for sure. Still some nice ideas in here though!

[Denise :) · Rating 5 out of 5]

A Fun & Delightful Read

When in 2020 you read a cookbook that was originally published in 1965, you're bound to come across recipes/ingredients (and in this case, full menus) that raise a brow! But James Bears is such a delightful author that his commentary between the recipes is charming and fun to read. There are more than a few recipes I've marked to try, too!

[Kathie H · Rating 5 out of 5]

This book is so good I almost cried when I finished it. What a treasure!

[Cynthia Keene · Rating 5 out of 5]

If you want to be more than just a cook, learn from the master.

[Alissa]

i've seen a copy of this, but i didn't buy it. silly of me. WANT!

[Sarah · Rating 1 out of 5]

Beard's books have never appealed to me, just got rid of all his books I've had on cookbook shelf for years and never used.