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.

Recipes & Menus

Epicurean Broiled Turkey

Turkeys weighing 4 to 7 pounds will be excellent broiled — grilled. They must be split and cooked over low heat — far from the coals — for the first 40 minutes. Then they may be moved closer to the heat to finish cooking and browning.

August 20, 2004

Recipes & Menus

Ginger Chicken

August 20, 2004

Recipes & Menus

Savory Hamburgers

August 20, 2004

Recipes & Menus

Beef Liver Bourguignonne

August 20, 2004

Recipes & Menus

Sliced Larded Filet on French Bread

For hearty appetites allow 1 pound of filet for each guest. Be sure to get whole, not sliced, filet. Ask the butcher to lard the filets for you, or if you have a larding needle you can do it yourself.

August 20, 2004

Recipes & Menus