James Beard, one of America’s greatest authorities on food and one of our best-loved chefs, put practically everything he learned about cooking into this single magnificent (and now classic) volume. Originally published in 1972, here is Beard’s very best, including more than 1,500 of his favorite and most successful recipes, as well as his advice on dozens of cooking questions.
But there is more to James Beard’s American Cookery than superb recipes. This definitive American cookbook is also an epicurean journal that digs deep into national history to trace the origins and Americanization of our cooking.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything