#20: The James Beard Cookbook

Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.
 
Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.
 
Both timeless and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

• Kindle: 1896 KB
• Print Length: 482 pages
• Publisher: Open Road Media (March 3, 2015)
• ASIN: B00S5OJUOU

AMAZON US   |   AMAZON CA

REVIEW:

I have a crush on James Beard!

I tried 3 recipes from the book so far and love it! Especially the first one I tried, the angel food cake... omg... amazeballs!

First, let me tell you how great this book is. James goes into detail about so many different food, and how to prepare them. Even the easy stuff. He shows you how to make it easier and more delicious. Remember this is the chef that other chefs vie to get a James Beard award. That shows you that this guy knows his stuff.

This is literally the best cake I have ever had, let alone made. This Angel Food cake is the whole reason for my crush. Ladies, I know you feel me here. 

James tells you not to ice the cake, and once you bite into this spongy deliciousness, you know why. It is sweet enough on it's own and pairs great with coffee. This is going to be a cake I make often.

Then I made Raspberry Cream Freeze. It was delicious too. Still, I'm a knob. The recipe said not to let it get too hard, and what did I do. Yup. Had to let it sit for a bit... but it was tasty. At least I know for next time that you really need to watch it.

Lastly I made Barley Casserole with mushroom and bacon compote. Now this was friggin' amazing and I didn't know if I would like it or not. Course I made Tbone Steaks with it so that paired well. I was worried when I saw a couple on top that didn't look cooked, but it was. The hubby really liked this one. He is a huge barley fan and wants this again. He actually ate most of it, going back for thirds!! I just have to add, I swapped out almonds for bacon in the compote. I am tired of almonds, another story there all together, but am glad I went with bacon. Everything is better with bacon!

I know every single one of you will love something about this book. There was stuff to cook I have never been near before, and that kind of appealed to the adventurous cook in me.  I hope you will get a copy and be more adventurous too!

5/5

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