James Beard's American Cookery

By James Beard

Original Publisher
Little, Brown and Company
Date of publication
1972
ISBN
031609868x

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Recommended by

Makiko Itoh

Blogger of Just Hungry and Just Bento

I have most of James Beard's cookbooks, but this is the one that gets used the most. It's my go-to for just about any kind of classic American dish, if it's not covered by Julia Child's The Way To Cook.

Terry Durack

Restaurant critic, author, columnist

So easy to follow and so well written, and so amusing, you can hear his voice on every page. Plus, this is the only cook book in the world that doesn’t tell you to overcook lobster.

Betty Fussell

Author

No one better understands the peculiar nature and history of American culture through our foodways than Beard.

Michael Stern

Author

My go-to Bible for any dish and any meal, large or small.

Russ Parsons

Food columnist of LA Times

Chris Stueart

Co-founder, FOOD-X

Ruth Reichl

Writer, former editor-in-chief of Gourmet Magazine

Marvin J. Taylor

Director, Fales Library and Special Collections

David Joachim

Food writer

Andrew F. Smith

Food historian

Linda Pelaccio

Culinary historian

Glynn Christian

Food writer and author

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