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14 books
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James Beard Books
Showing 1-50 of 207
Beard on Pasta (James Beard Library of Great American Cooking)
by (shelved 4 times as james-beard)
avg rating 4.24 — 150 ratings — published 1983
The James Beard Cookbook (Kindle Edition)
by (shelved 4 times as james-beard)
avg rating 4.34 — 355 ratings — published 1959
American Sfoglino: A Master Class in Handmade Pasta (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.38 — 234 ratings — published
James Beard's American Cookery (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.22 — 1,697 ratings — published 1972
Simple French Food (Paperback)
by (shelved 3 times as james-beard)
avg rating 4.21 — 353 ratings — published 1974
Zahav: A World of Israeli Cooking (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.45 — 1,214 ratings — published 2015
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.02 — 3,854 ratings — published 2002
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.44 — 4,758 ratings — published 2012
Modernist Cuisine: The Art and Science of Cooking (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.59 — 1,585 ratings — published 2010
Gran Cocina Latina: The Food of Latin America (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.30 — 429 ratings — published 2012
Jerusalem: A Cookbook (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.20 — 35,237 ratings — published 2012
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.43 — 11,164 ratings — published 2012
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.01 — 32,567 ratings — published 2013
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 3 times as james-beard)
avg rating 4.19 — 209,256 ratings — published 2006
Modernist Bread (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.67 — 95 ratings — published
Taste & Technique: Recipes to Elevate Your Home Cooking (Kindle Edition)
by (shelved 2 times as james-beard)
avg rating 4.14 — 228 ratings — published
Hungry Planet: What the World Eats (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.43 — 1,809 ratings — published 2005
Noma: Time and Place in Nordic Cuisine (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.31 — 886 ratings — published 2006
Bar Tartine: Techniques & Recipes (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.06 — 421 ratings — published 2014
A Book of Mediterranean Food (Paperback)
by (shelved 2 times as james-beard)
avg rating 4.18 — 407 ratings — published 1950
The Whole Fish Cookbook: New Ways to Cook, Eat and Think (Kindle Edition)
by (shelved 2 times as james-beard)
avg rating 4.31 — 214 ratings — published 2019
Ad Hoc at Home (The Thomas Keller Library)
by (shelved 2 times as james-beard)
avg rating 4.23 — 7,396 ratings — published 2009
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.60 — 682 ratings — published 2022
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou (Kindle Edition)
by (shelved 2 times as james-beard)
avg rating 4.48 — 382 ratings — published
![Cocktail Codex: Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1533778121l/41075441._SX50_.jpg)
Cocktail Codex: Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book] (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.66 — 975 ratings — published 2018
Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.25 — 1,152 ratings — published 2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.40 — 88,804 ratings — published 2017
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.14 — 486 ratings — published 2016
Jubilee: Recipes from Two Centuries of African American Cooking (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.52 — 1,274 ratings — published 2019
Nopalito (Kindle Edition)
by (shelved 2 times as james-beard)
avg rating 4.31 — 374 ratings — published
Heritage (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.36 — 1,191 ratings — published 2014
The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.49 — 307 ratings — published
The Wok: Recipes and Techniques (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.67 — 1,287 ratings — published 2022
Mi Cocina: Recipes and Rapture from My Kitchen in México (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.47 — 844 ratings — published
The New James Beard (Kindle Edition)
by (shelved 2 times as james-beard)
avg rating 4.27 — 107 ratings — published 1981
Beard on Bread (Paperback)
by (shelved 2 times as james-beard)
avg rating 4.20 — 3,341 ratings — published 1974
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
by (shelved 2 times as james-beard)
avg rating 4.44 — 165 ratings — published 2010
The Fannie Farmer Cookbook (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.12 — 17,072 ratings — published 1979
Joy of Cooking (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.13 — 195,739 ratings — published 1931
An Invitation To Indian Cooking (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.21 — 472 ratings — published 1976
A Taste of the Far East (Paperback)
by (shelved 2 times as james-beard)
avg rating 4.58 — 19 ratings — published 1993
The Country Cooking of Ireland (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.06 — 444 ratings — published 2009
The Silver Palate Cookbook (Paperback)
by (shelved 2 times as james-beard)
avg rating 4.00 — 23,027 ratings — published 1982
Home Cooking: A Writer in the Kitchen (Paperback)
by (shelved 2 times as james-beard)
avg rating 4.10 — 8,677 ratings — published 1988
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.04 — 806 ratings — published 2006
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.30 — 10,490 ratings — published 2001
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.07 — 23,340 ratings — published 2008
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 2 times as james-beard)
avg rating 4.05 — 112,564 ratings — published 2007
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.38 — 416 ratings — published 2009
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 2 times as james-beard)
avg rating 4.46 — 16,136 ratings — published 1984
“Dear Mr. Beard,
On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone.
So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage.
Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.”
― Delicious!
On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone.
So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage.
Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.”
― Delicious!
“If it wasn't for curse words and grandoise hand gestures, I don't know if Brooklynites would even be able to communicate. In fact, I had requested that holograms of me making dramatic hand gestures be included in this book, but my publisher said it was "too expensive", which is total fucking bullshit.”
― Robicelli's a Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes
― Robicelli's a Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes
