Wednesday, November 10, 2010

Book Review: JAMES BEARD AMERICAN COOKERY


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JAMES BEARD AMERICAN COOKERY
  • By James Beard
  • Category: Cooking
  • Pages: 896
  • Publish Date: 10/25/2010
  • Price: $35.00/$43.00
  • Publisher: Little, Brown and Company
  • ISBN: 9780316098687
James Beard was the “dean of American cookery” (New York Times), and he put practically everything he learned about cooking into this single magnificent–now classic–cookbook. JAMES BEARD’S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

James Beard's American Cookery is an extremely comprehensive cookbook.  It is rather large, and has recipes for an amazing variety of foods.  It is over 800 pages long, and includes chapters on everything from cocktail food, soups, sauces, and breads to candy.   The sections of the book contain more than just recipes, but also an introduction, history and basic cooking facts.  The wealth of information makes this a wonderful reference book to have.  I used it last weekend to make beef stew, a classical American dish, and it was excellent.
Cicely’s Beef Stew
Ingredients
  • 4 lbs beef cut into 2 inch cubes
  • flour
  • 1 onion stuck with 2 cloves
  • 1 leek
  • 1 carrot
  • 1 small turnip
  • 1 bay leaf
  • 1 t. thyme
  • water or beef stock
  • 6 carrots, scraped and cut thin
  • 12 small white onions
  • 3 ribs celery, cut in thin strips
  • 3 cloves garlic, chopped
  • 2 medium potatoes, diced
  • 1 T. salt
  • 1 t. pepper
Directions
Brown the floured beef cubes very well in beef fat or the oil and butter mixture.  Add the onion stuck with cloves, the leek, the carrot, turnip, herbs and water or stock to cover.  Bring to a boil and reduce heat.  Cover and simmer 1 1/2 hours or until the meat begins to become tender.  Add the carrots, onions, celery, garlic, potatoes and salt and pepper.  Cook until meat is thoroughly tender.  Correct the seasoning. 
This is old fashioned cooking, cooking my husband loves. Lack of pictures is a drawback.  Overall, I think this book is an excellent cookbook and reference, but I feel it will appeal more to experienced cooks rather than beginners or even those looking for quick family meals.  It would make an excellent Christmas present for a friend or relative who enjoys cooking meals for their family.

The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This review has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.



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