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James Beard head shot - Epicurious

James Beard

Contributor

James Beard was a prolific cookbook author and cooking teacher. Known as the Dean of American Cookery, he championed our national cuisine, establishing American cooking as a force equal to the great cuisines of Europe and the rest of the world. He was a regular contributor to Gourmet and House & Garden, among other publications, and he hosted the first cooking show on NBC, essentially becoming America's original celebrity chef. The James Beard Foundation preserves his home in New York City and hosts an annual awards ceremony celebrating the culinary arts. In 2017, we named him one of the 100 Greatest Home Cooks of All Time. Read our full profile of Beard here.

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Plain Hamburgers

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Braised Truffled Turkey

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Stuffed Turkey

Turkey will take a little longer to cook when it is stuffed and must be perfectly balanced on your spit. It is wise to tie it securely once you have achieved perfect balance with it. The stuffing will take the place of a starch dish and cut down on the preparations for the dinner. Allow 1 cup of stuffing for each pound of turkey.
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Pork Chops

Buy thick chops from the loin — about 1 1/2 inches thick — and allow two chops per person.
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Kebabs

Traditionally, kebabs are made of lamb or mutton, but beef, veal and even pork tenderloin are delicious cooked in this manner. Here are several versions, adaptable to any kind of meat.
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Beefsteak Pizzaioula

This is another Italian version of steak, popular with those who like the flavor of tomatoes.
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Alice B. Toklas' Prunes with Cream

Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.
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Crepes Directoire

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Spinach and Madeira

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Matelote Bourguignonne

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Leftover Lamb Casserole

I'm not sure if it was the casserole I disliked or the repetition of eating it many times in one week. By the third night, the whole family complained, to which my mother, Ruth, responded in amazement, "But it's from the James Beard cookbook!" To me, at 12 years old, that only meant I didn't like James Beard, whoever he was. — Nancy Hawley
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Pastry Cream

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Strawberry Crepes

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Chicken Sauté with White Wine

This is the basic method for preparing a chicken sauté to which you can add flavoring variations. You may dredge the chicken with flour if you wish. This gives a browner color but unflavored chicken is more delicate.
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Filet of Beef Tournelle

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Etuvee de Veau au Vin Rouge

(NIVERNAIS)
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Basic Crepes with Cognac

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Melon Balls with Port

You may combine various types of melon, if you wish.
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Lamb en Daube

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Estouffade de Noël

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