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    The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
    The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
    The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
    Ebook744 pages11 hours

    The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking

    By James Beard

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    About this ebook

    The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category

    Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category:
    - appetizers and hors d'oeuvres
    - soups
    - pastas and noodles
    - fish and shellfish
    - meat and game
    - rice, potatoes and stuffings
    - breads
    - desserts
    - and more

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateOct 30, 2012
    ISBN9781250027887
    The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
    Author

    James Beard

    James Beard (1903­–1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the “dean of American cookery” by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.  

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      Book preview

      The Essential James Beard Cookbook - James Beard

      FIRST COURSES AND COCKTAIL FOOD

      Crudités with Anchovy Mayonnaise

      Caponata

      Chili con Queso

      Anchovy-Parsley Dipping Sauce

      Skordalia (Greek Garlic Sauce)

      Thick Skordalia

      Potato Skordalia

      Brioche en Surprise (Onion Sandwiches)

      Anchovy Canapés

      Sandwich Spreads

      Chicken, Pimiento, and Pine Nut Spread

      Ham and Pickle Spread

      Swiss Cheese and Olive Spread

      Compound Butters

      Chutney Butter

      Fines Herbes Butter

      Garlic Butter

      Hazelnut Butter

      Mustard Butter

      Roquefort Butter

      Cocktail Sandwich Fillings

      Buckwheat Blini

      Carrot Blini

      Cream Cheese and Pistachio Stuffed Bread Rings

      The Highball Sandwich

      Old-Fashioned Pickled Eggs

      Clay’s Dill Pickles

      Cold Ham Mousse

      Pâté de Campagne

      Chinese Ginger and Pork Balls

      Rillettes or Rillons

      Gravlax

      Brandade of Cod

      Seviche

      Sautéed Marinated Fish Fillets (Escabèche)

      Stuffed Oysters

      Pâté of Pike and Salmon

      Salmon Tartare

      Soused Shrimp

      Cocktails

      Grammie Hamblet’s Deviled Crab

      CRUDITÉS WITH ANCHOVY MAYONNAISE

      MAKES ABOUT 12 SERVINGS

      For the Anchovy Mayonnaise

      12 to 14 drained anchovy fillets in oil, drained and coarsely chopped

      2 garlic cloves, finely chopped

      ¼ cup chopped fresh flat-leaf parsley

      ¼ cup chopped fresh basil

      1 tablespoon coarsely chopped capers

      1 tablespoon Dijon mustard

      2 cups Mayonnaise

      Thinly sliced cucumbers, sliced tomatoes, sliced onion, whole scallions, match stick carrots, thinly sliced raw beets, or other raw vegetables, for serving

      To make the anchovy mayonnaise: Combine the anchovy fillets, garlic, parsley, basil, capers, mustard, and mayonnaise, and taste for seasoning. Use little salt in the mayonnaise; anchovies and capers have plenty. Arrange the vegetables on a platter; dunk in the anchovy mayonnaise.

      CAPONATA

      MAKES 6 TO 8 SERVINGS

      While this Sicilian dish is traditionally served cold as part of the antipasto course, on its own it makes a zesty, refreshing appetizer for a summer meal.

      3 globe eggplants, cut into 1-inch cubes, unpeeled

      Kosher salt

      1 celery heart (about 8 ribs), thinly sliced

      ½ cup olive oil

      1 large yellow onion, sliced

      5 large ripe tomatoes, peeled, seeded, and quartered, or one 28-ounce can Italian plum tomatoes, drained and coarsely chopped

      1 or 2 pinches dried thyme

      1 bay leaf

      Freshly ground black pepper

      6 to 8 anchovy fillets in oil, drained and chopped

      1 cup pitted and coarsely chopped Mediterranean black olives, such as Kalamata

      3 tablespoons nonpareil capers

      3 tablespoons sugar

      2 tablespoons red wine vinegar

      2 tablespoons chopped fresh flat-leaf parsley

      Freshly grated zest of ½ lemon (optional)

      Sprinkle the eggplant with 2 teaspoons salt and let it drain in a colander. Blanch the celery for 1 minute in a large saucepan of boiling water, then drain and plunge into cold water to stop it from cooking further. Drain and pat dry with paper towels.

      Heat 2 tablespoons of the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring often, until tender and golden, about 10 minutes. Add the tomatoes, thyme, and bay leaf, and season with salt and pepper. Cook until the tomatoes are tender and thickened into a sauce, about 20 minutes. Rub the mixture through a coarse-mesh wire sieve and discard the seeds and skin.

      While the tomato mixture is cooking, rinse the eggplant cubes and pat them dry with paper towels. Heat the remaining 6 tablespoons oil in a large saucepan over medium-high heat until very hot but not smoking. Add the eggplant and cook, stirring occasionally, until the eggplant is browned, adding more oil as needed. They should just cook through. Add the tomato mixture, blanched celery, anchovies, olives, and capers. Dissolve the sugar in the vinegar and stir into the eggplant mixture. Add the parsley and lemon zest, if using.

      CHILI CON QUESO

      MAKES 8 TO 12 SERVINGS

      Editor: When this recipe was first published in Menus for Entertaining (1965), corn chips, such as Fritos, were the norm, and mass-produced tortilla chips were waiting in the wings. The truth is, you can dip just about anything crunchy (including the suggested bread sticks and celery) in chili con queso, and it would be addictive.

      For the Cream Sauce

      2 tablespoons unsalted butter

      2 tablespoons all-purpose flour

      1 cup Chicken Stock, heated

      ½ cup heavy cream

      One 28-ounce can Italian plum tomatoes

      2 garlic cloves, finely chopped

      Kosher salt and freshly ground black pepper

      Two 4-ounce cans chopped green chilies, drained

      1 pound shredded Monterey Jack or Cheddar cheese

      Corn chips, bread sticks, and celery sticks, for

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