WorldCat Identities

Beard, James 1903-1985

Works: 218 works in 623 publications in 4 languages and 21,587 library holdings
Genres: Cookbooks  Recipes  History  Catalogs  Menus  Handbooks and manuals  Personal correspondence  Pictorial works 
Roles: Author, Editor, Other, Author of introduction
Classifications: TX715, 641.5
Publication Timeline
Most widely held works about James Beard
moreShow More Titles
fewerShow Fewer Titles
Most widely held works by James Beard
Beard on pasta by James Beard( )

11 editions published between 1983 and 2015 in English and held by 1,589 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
Hors d'oeuvre and canapés by James Beard( )

22 editions published between 1940 and 2015 in English and French and held by 1,162 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
James Beard's American cookery by James Beard( Book )

22 editions published between 1972 and 2010 in English and Undetermined and held by 1,145 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
Beard on bread by James Beard( Book )

31 editions published between 1973 and 2014 in 3 languages and held by 1,126 WorldCat member libraries worldwide

Everything you need to know about breadmaking including 100 of James Beard's favourite recipes with variations
James Beard's theory & practice of good cooking by James Beard( Book )

18 editions published between 1977 and 2015 in English and held by 987 WorldCat member libraries worldwide

Based on Beard's 30 years of teaching experience, this authoritative kitchen reference features in-depth information on basic cooking techniques--from boiling, roasting, sauteing, and grilling to chilling and freezing. 2-color illustrations
The new James Beard by James Beard( Book )

8 editions published between 1981 and 2015 in English and held by 932 WorldCat member libraries worldwide

Contains 1,000 recipes for preparing a variety of foods
Theory and practice of good cooking by James Beard( )

1 edition published in 1999 in English and held by 745 WorldCat member libraries worldwide

The James Beard cookbook by James Beard( Book )

24 editions published between 1959 and 2015 in English and held by 743 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
The fireside cook book : the classic guide to fine cooking for beginner and expert by James Beard( Book )

13 editions published between 1949 and 2008 in English and held by 654 WorldCat member libraries worldwide

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

10 editions published between 1974 and 2012 in English and held by 615 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 menus for entertaining by James Beard( Book )

14 editions published between 1965 and 2015 in English and held by 561 WorldCat member libraries worldwide

Recipes for every occasion from barbecues to formal dinner parties
The essential James Beard cookbook : 450 recipes that shaped the tradition of American cooking by James Beard( Book )

7 editions published in 2012 in English and held by 543 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 simple foods by James Beard( Book )

2 editions published in 1993 in English and held by 511 WorldCat member libraries worldwide

A collection of 39 articles written for the American Airlines in-flight magazine on cooking techniques with over 90 recipes
James Beard's New fish cookery : a revised and updated edition of James Beard's Fish cookery by James Beard( Book )

17 editions published between 1976 and 2014 in English and held by 444 WorldCat member libraries worldwide

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

19 editions published between 1964 and 2002 in English and held by 438 WorldCat member libraries worldwide

An epicurean autobiographical journal, including over 150 recipes
The complete book of outdoor cookery by James Beard( Book )

18 editions published between 1955 and 2015 in English and held by 393 WorldCat member libraries worldwide

Two preeminent culinary experts take the gourmet dining experience outdoors From the traditional American backyard barbecue to the portable grill on an apartment rooftop, this cookbook showcases the simple, charming pleasures of cooking and eating outside. This complete and detailed guide offers indispensible tips and lessons on a wide range of scrumptious dishes⁰́₄including pineapple-broiled spareribs, Peking duck with red bean sauce, and gingered roast chicken⁰́₄that will have novice chefs and seasoned cooks alike barbecuing outdoors in no time. Beard and Brown provide such useful information as how to choose and master any grill and how to build a fire that is the perfect temperature. Whether it's adding a flavorful tarragon sauce to round out the perfect roast lamb or spit roasting a whole albacore tuna, each of these flavorful recipes highlights the authors' personal touch. Every section includes a detailed list of instructions and ingredients, a checklist, and personal suggestions straight from the chefs themselves. Ideal for picnics, camping, and backyard celebrations, The Complete Book of Outdoor Cookery offers rustic yet stylish recipes for any occasion. An absolute must-read for both the entertainer and the lover of the great outdoors
How to eat better for less money by James Beard( Book )

14 editions published between 1954 and 1974 in English and held by 345 WorldCat member libraries worldwide

The Four Seasons cookbook by Charlotte Adams( Book )

4 editions published in 1971 in English and held by 333 WorldCat member libraries worldwide

ISBN 0517133873 LCCN 74148523
The art of carving( Book )

5 editions published between 1963 and 1978 in English and held by 330 WorldCat member libraries worldwide

moreShow More Titles
fewerShow Fewer Titles
Audience Level
Audience Level
  Kids General Special  
Audience level: 0.21 (from 0.04 for Theory and ... to 0.85 for Property f ...)

Beard on bread
Hors d'oeuvre and canapésJames Beard's American cookeryBeard on breadJames Beard's theory & practice of good cookingThe new James BeardTheory and practice of good cookingThe James Beard cookbookThe fireside cook book : the classic guide to fine cooking for beginner and expert
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

Beard James Andrew 1903-1985

Beard, James Andrews 1903-

Beard, Jim

Beard Jim 1903-1985

James Beard Amerikaans chefkok (1903-1985)

James Beard amerikanischer Koch und Kochbuchautor

James Beard chef estadounidense

James Beard chefe de gastronomia americano

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