WorldCat Identities

Beard, James 1903-1985

Overview
Works: 181 works in 477 publications in 3 languages and 21,410 library holdings
Genres: Cookbooks  Recipes  History  Catalogs  Pictorial works  Handbooks and manuals 
Roles: Author, Other, Editor, Author of introduction
Classifications: TX715, 641.5
Publication Timeline
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Most widely held works about James Beard
 
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Most widely held works by James Beard
Beard on bread by James Beard( Book )

22 editions published between 1973 and 2014 in English and Japanese and held by 1,151 WorldCat member libraries worldwide

Everything you need to know about breadmaking including 100 of James Beard's favourite recipes with variations
James Beard's American cookery by James Beard( Book )

18 editions published between 1972 and 2010 in English and held by 1,149 WorldCat member libraries worldwide

An illustrated, nostalgic excursion into America's culinary past presents more than fifteen hundred of Beard's favorite--and most popular--recipes, suitable for all levels of cooking skills and all types of entertainment
The new James Beard by James Beard( Book )

8 editions published between 1981 and 2015 in English and held by 984 WorldCat member libraries worldwide

Contains 1,000 recipes for preparing a variety of foods
James Beard's theory & practice of good cooking by James Beard( Book )

16 editions published between 1977 and 2015 in English and held by 929 WorldCat member libraries worldwide

Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide "In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is." So begins James Beard's expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard's Theory and Practice of Goo
Beard on pasta by James Beard( Book )

15 editions published between 1976 and 2015 in English and Japanese and held by 787 WorldCat member libraries worldwide

Complete instructions and advice on making, cooking, stuffing, and serving every type of pasta (both machine and handmade), from basic egg pasta to French noodles, Spätzle, Spatzen, Nockeli, and Gnocchi Verdi. Offers observations on wines and cheese to pair with different pasta dishes
The James Beard cookbook by James Beard( Book )

17 editions published between 1959 and 2015 in English and held by 727 WorldCat member libraries worldwide

An undisputed classic from the man who changed American cuisine forever 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
James Beard's New fish cookery : a revised and updated edition of James Beard's Fish cookery by James Beard( Book )

18 editions published between 1954 and 2014 in English and held by 632 WorldCat member libraries worldwide

A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes
Beard on food by James Beard( Book )

7 editions published between 1974 and 2012 in English and held by 614 WorldCat member libraries worldwide

American chef and food writer James Beard presents 250 of his syndicated columns on cooking and local and exotic foods, each paired with a recipe. Provides a recipe index
James Beard's simple foods by James Beard( Book )

3 editions published between 1993 and 1995 in English and held by 574 WorldCat member libraries worldwide

A collection of 39 articles written for the American Airlines in-flight magazine on cooking techniques with over 90 recipes
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking by James Beard( Book )

4 editions published in 2012 in English and held by 548 WorldCat member libraries worldwide

"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"--
James Beard's menus for entertaining by James Beard( Book )

11 editions published between 1965 and 2015 in English and held by 494 WorldCat member libraries worldwide

Recipes for every occasion from barbecues to formal dinner parties
The fireside cook book : the classic guide to fine cooking for beginner and expert by James Beard( Book )

8 editions published between 1949 and 2008 in English and held by 467 WorldCat member libraries worldwide

Clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by variations
Delights and prejudices by James Beard( Book )

15 editions published between 1964 and 2002 in English and held by 430 WorldCat member libraries worldwide

An epicurean autobiographical journal, including over 150 recipes
Hors d'oeuvre and canapés by James Beard( Book )

19 editions published between 1940 and 2015 in English and French and held by 397 WorldCat member libraries worldwide

James Beard wrote this book when America's "gastronomic revival" had barely begun. Since then he has become the most famous food authority in the land--and a dozen printings of 'Hors d'oeuvre and canapés' have made it the classic book of food for the cocktail hour. -- Page [4] of cover
The Art of carving( Book )

4 editions published between 1963 and 1978 in English and held by 368 WorldCat member libraries worldwide

How to eat better for less money by James Beard( Book )

11 editions published between 1954 and 1974 in English and held by 363 WorldCat member libraries worldwide

The Four Seasons cookbook by Charlotte Adams( Book )

3 editions published in 1971 in English and held by 357 WorldCat member libraries worldwide

The armchair James Beard by James Beard( Book )

3 editions published between 1999 and 2015 in English and held by 275 WorldCat member libraries worldwide

"A timeless and insightful volume of essays--with more than 130 recipes--by the master of American cuisineThe Armchair James Beard showcases the many roles of America's first celebrity chef: teacher, culinary alchemist, restaurant reviewer, occasional dieter, visionary, and gourmand. Collected by Beard's longtime friend and colleague John Ferrone, each essay resonates with impassioned opinions and a distinctly American voice. Beard takes us on a journey from his childhood in Portland, Oregon, to his dining and cooking experiences around the world. These reminiscences, paired with more than 130 recipes, provide an intimate portrait of a lifetime spent studying, preparing, and enjoying food. Beard fondly recalls his father's homemade breakfast sausage seasoned with thyme and pepper; bouillabaisse made from fresh fish in the South of France; and a large, buttery baked potato aboard the Northern Pacific railroad on one of his many cross-country trips. Rich with tales of meals shared with family and old friends, Beard ponders not just the importance of what we eat, but how food brings us together, and the role it can play in our memories. Heartfelt, enlightening, and often humorous, these memoir-like selections are an inspiring addition to any culinary collection."
Treasury of outdoor cooking by James Beard( Book )

3 editions published in 1960 in English and held by 266 WorldCat member libraries worldwide

Many photographs in full color, paintings and drawings, enliven this book of recipes and menus
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.21 (from 0.11 for Beard on p ... to 0.80 for Oral histo ...)

Beard on bread
Alternative Names
Beard, James

Beard, James A.

Beard, James A. 1903-

Beard, James A. 1903-1985

Beard, James A. (James Andrew), 1903-1985

Beard, James A. (James Andrews), 1903-

Beard James Andrew 1903-1985

Beard, James Andrews 1903-

Beard Jim 1903-1985

James Beard Amerikaans chefkok (1903-1985)

James Beard amerikanischer Koch und Kochbuchautor

James Beard cuoco statunitense

ג'יימס בירד

جيمس بيرد

جیمز بیرد

ビアード, ジェームズ

ビアード, ジェームズ・A

Languages
English (239)

Japanese (6)

French (1)

Covers
James Beard's American cookeryThe new James BeardJames Beard's theory & practice of good cookingBeard on pastaThe James Beard cookbookJames Beard's New fish cookery : a revised and updated edition of James Beard's Fish cookeryBeard on foodJames Beard's menus for entertaining