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James Beard has written 44 work(s)
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Cover for 9780544242203 Cover for 9780312642181 Cover for 9781596914995 Cover for 9780316085656 Cover for 9780883659434 Cover for 9780316085007 Cover for 9780316098687 Cover for 9780883659588 Cover for 9780316085663 Cover for 9781416589679 Cover for 9781476743493 Cover for 9781432564841 Cover for 9780440544210 Cover for 9781569247655 Cover for 9781592283415 Cover for 9781593370923 Cover for 9780525136217 Cover for 9780440141747 Cover for 9780440541882 Cover for 9781569245347 Cover for 9781569248096 Cover for 9780762406876 Cover for 9780446390323 Cover for 9780762428458 Cover for 9780762409419 Cover for 9780020304654 Cover for 9780394522913 Cover for 9780762406128 Cover for 9780762406647 Cover for 9780394484938 Cover for 9780517118603 Cover for 9780517695258 Cover for 9780762406135 Cover for 9780345366931 Cover for 9780394724751 Cover for 9780500279687 Cover for 9780500279670 Cover for 9780500279694 Cover for 9781559702645 Cover for 9781559703185 Cover for 9780517688007 Cover for 9780394473451 Cover for 9780345295507 Cover for 9780679755043
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By James Beard (foreword by)

Hardcover:

9780544242203 | 40 anv edition (Houghton Mifflin, May 6, 2014), cover price $24.99

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Product Description: In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing...read more
By James Beard, Mark Bittman (introduced by), Karl Stuecklen (illustrator) and Jose Wilson (contributor)

Paperback:

9781596914995 | Reprint edition (Bloomsbury Pub Plc USA, May 22, 2012), cover price $18.00 | About this edition: In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable.

A comprehensive and classic guide reveals the pleasures and benefits of seafood with such dishes as sauteed sea squab and baked bluefish, taking the guesswork out of cooking fish and bringing out the fun and creativity in seafood preparation.

Hardcover:

9780883659434 | Bbs Pub Corp, May 1, 1996, cover price $10.99 | About this edition: A comprehensive and classic guide reveals the pleasures and benefits of seafood with such dishes as sauteed sea squab and baked bluefish, taking the guesswork out of cooking fish and bringing out the fun and creativity in seafood preparation.
9780316085656 | Revised edition (Little Brown & Co, May 1, 1976), cover price $19.95 | About this edition: A comprehensive and classic guide reveals the pleasures and benefits of seafood with such dishes as saute+a7ed sea squab and baked bluefish, taking the guesswork out of cooking fish and bringing out the fun and creativity in seafood preparation.

Paperback:

9780316085007 | Little Brown & Co, December 1, 1994, cover price $22.00
9780446386470 | Rev upd edition (Grand Central Pub, March 1, 1987), cover price $12.95

Miscellaneous:

9780316069809 | Little Brown & Co, February 28, 2009, cover price $11.99

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An 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

Hardcover:

9780316098687 | Reprint edition (Little Brown & Co, October 25, 2010), cover price $35.00
9780883659588 | Bbs Pub Corp, October 1, 1996, cover price $14.99 | About this edition: An 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

Paperback:

9780316085663 | Little Brown & Co, September 30, 1980, cover price $25.99 | About this edition: 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

Miscellaneous:

9780316069816 | Little Brown & Co, February 28, 2009, cover price $12.99

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By James Beard, Mark Bittman (foreword by), Alice Provensen (illustrator) and Martin Provensen (illustrator)

Hardcover:

9781416589679 | Anv col edition (Simon & Schuster, October 21, 2008), cover price $30.00

Paperback:

9781476743493 | 60 anv col edition (Simon & Schuster, April 6, 2013), cover price $31.99

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Paperback:

9781432564841 | Kessinger Pub Co, March 30, 2007, cover price $24.95

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Containing more than one hundred menus and six hundred individual recipes, an updated cookbook offers delectable ideas for all kinds of entertaining situations, with simple shopping lists and preparation tips to assist beginning cooks, as well as culinary complements for culinary experts. Reprint.

Paperback:

9781592283415, titled "James Beard's Menus for Entertaining" | Revised edition (Lyons Pr, December 1, 2004), cover price $19.95 | About this edition: More than 100 menus are accompanied by recipes and are designed for all types of entertaining from breakfasts and luncheons to cocktail parties and formal dinners.
9781569247655, titled "James Beard's Menus for Entertaining" | 2 edition (Marlowe & Co, September 1, 1996), cover price $14.95 | About this edition: More than 100 menus are accompanied by recipes and are designed for all types of entertaining from breakfasts and luncheons to cocktail parties and formal dinners
9780440544210, titled "James Beard's Menus for Entertaining" | Reprint edition (Dell Books, September 1, 1986), cover price $9.95 | About this edition: Containing more than one hundred menus and six hundred individual recipes, an updated cookbook offers delectable ideas for all kinds of entertaining situations, with simple shopping lists and preparation tips to assist beginning cooks, as well as culinary complements for culinary experts.

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Product Description: Every cook wants to expand beyond the same old baked chicken and fried fish recipes. Yet many are afraid to even try to experiment for fear of culinary failure. In this exhilarating cookbook, Fearless Chef Andy Husbands teams with Boston Globe writer Joe Yonan to take you on a wild ride to the edge of American cuisine...read more
By James Beard (foreword by), Andy Husbands, Chris Schlesinger (foreword by) and Joe Yonan

Paperback:

9781593370923 | Adams Media Corp, August 30, 2004, cover price $16.95 | About this edition: Every cook wants to expand beyond the same old baked chicken and fried fish recipes.

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A basic cookbook, providing numerous suggestions for planning meals and recipes for a variety of dishes (view table of contents)

Hardcover:

9780525136217, titled "The James Beard Cookbook" | New rev edition (E P Dutton, December 1, 1983), cover price $15.95 | About this edition: A basic cookbook, providing numerous suggestions for planning meals and recipes for a variety of dishes

Paperback:

9781569245347, titled "The James Beard Cookbook" | 3 revised edition (Da Capo Pr, December 26, 2001), cover price $19.95
9781569248096, titled "The James Beard Cookbook" | 3rd rev edition (Marlowe & Co, March 1, 1996), cover price $14.95 | About this edition: A basic cookbook, providing numerous suggestions for planning meals and recipes for a variety of dishes
9780440541882 | Reissue edition (Dell Books, December 1, 1987), cover price $12.95 | About this edition: A basic cookbook, providing numerous suggestions for planning meals and recipes for a variety of dishes
9780440141747 | Revised edition (Dell Pub Co, April 1, 1984), cover price $4.95 | also contains The Remembered Land: Surviving Sea-level Rise After the Last Ice Age | About this edition: The recipes in this revision of the classic work by a man who revolutionized the way we think about food incorporate use of food processors and other technological advances and reflect the evolving eating habits and preferences of Americans today.

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Product Description: America's most esteemed culinary instructor, the great James Beard, shares his winning ways with chicken, turkey, goose, duck, and wild game. An essential for home cooks of all levels, this classic guide contains tips, preparation, and cooking techniques for a delicious variety of poultry and game, from basic roasts to unique and challenging dishes for those with more experience in the kitchen...read more (view table of contents, read Amazon.com's description)

Hardcover:

9780762406876 | New rev edition (Running Pr Book Pub, December 25, 2001), cover price $19.95 | About this edition: America's most esteemed culinary instructor, the great James Beard, shares his winning ways with chicken, turkey, goose, duck, and wild game.

Paperback:

9780446390323 | Reprint edition (Grand Central Pub, October 1, 1989), cover price $10.95 | About this edition: A noted chef presents recipes for preparing every type of fowl and game bird, from chicken to snipe, with suggestions and recipes for basic stuffings and sauces for all birds

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By James Beard, Julia Child (contributor) and Charlie Trotter (contributor)

Paperback:

9780762428458 | Running Pr Book Pub, October 31, 2001, cover price $17.95

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Featuring an introduction by Julia Child, the sixth installment in the James Beard Library of Great American Cooking is filled with an abundance of delightful stories that trace the evolution of one of America's most discriminating palates and contains a wealth of delectable recipes, including some from his own mother's kitchen.

Hardcover:

9780762409419 | Running Pr Book Pub, November 8, 2001, cover price $24.95 | About this edition: Featuring an introduction by Julia Child, the sixth installment in the James Beard Library of Great American Cooking is filled with an abundance of delightful stories that trace the evolution of one of America's most discriminating palates and contains a wealth of delectable recipes, including some from his own mother's kitchen.

Paperback:

9780020304654 | Reprint edition (Touchstone Books, October 1, 1990), cover price $21.25 | About this edition: The author recounts the development of his palate, beginning with his Oregon childhood and continuing through his world travels, and shares the memories of his best meals and some of his favorite recipes

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Product Description: This kitchen classic from James Beard-a name synonymous with culinary excellence-is back in print in a handsome edition featuring 100 of Beard's favorite international recipes and in-depth information on pasta's origins. An indispensable resource from the dean of American cooking...read more

Hardcover:

9780762406128 | Running Pr Book Pub, March 1, 2000, cover price $16.95 | About this edition: This kitchen classic from James Beard-a name synonymous with culinary excellence-is back in print in a handsome edition featuring 100 of Beard's favorite international recipes and in-depth information on pasta's origins.
9780394522913 | Alfred a Knopf Inc, March 1, 1983, cover price $23.00 | About this edition: The noted cooking authority offers information about and instruction in every aspect of making, cooking, embellishing, stuffing, and serving all kinds of pasta, from macaroni to Chinese cellophane noodles.

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Shares recipes for meat, cheese, seafood, egg, vegetable, and fruit hors d'oeuvre, cocktail sandwiches, croquettes, turnovers, and tarts, and offers tips on serving them
By James Beard and Karl Stuecklen (illustrator)

Hardcover:

9780762406647 | Revised edition (Running Pr Book Pub, September 1, 1999), cover price $14.95 | About this edition: Shares recipes for meat, cheese, seafood, egg, vegetable, and fruit hors d'oeuvre, cocktail sandwiches, croquettes, turnovers, and tarts, and offers tips on serving them

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Details the basic techniques of cooking with recipes that apply the principles of roasting, broiling, braising, sauteing, and baking

Hardcover:

9780762406135, titled "James Beard's Theory & Practice of Good Cooking" | Running Pr Book Pub, September 1, 1999, cover price $22.95 | About this edition: Details the basic techniques of cooking with recipes that apply the principles of roasting, broiling, braising, sauteing, and baking
9780517118603, titled "James Beard's Theory & Practice of Good Cooking" | Random House Value Pub, November 1, 1994, cover price $9.99 | also contains Leadership | About this edition: A complete cooking course for the beginner demonstrates the fundamental principles of good culinary practice while offering three hundred simple recipes and variations.
9780517695258, titled "James Beard's Theory and Practice of Good Cooking" | Weathervane, May 1, 1990, cover price $9.99
9780394484938, titled "James Beard's Theory and Practice of Good Cooking" | Random House Inc, March 1, 1977, cover price $18.95 | About this edition: Detailed commentaries on all the basic techniques of cooking are followed by recipes that lavishly apply the principles of boiling, roasting, broiling, braising, sauteing, frying, and baking

Paperback:

9780345366931, titled "James Beard's Theory and Practice of Good Cooking" | Reprint edition (Ballantine Books, December 1, 1990), cover price $5.95 | also contains The Remarkable Life and Career of Ellen Swallow Richards: Pioneer in Science and Technology
9780394724751, titled "James Beard's Theory and Practice of Good Cooking" | Random House Inc, April 1, 1984, cover price $10.95 | About this edition: " For the first time James Beard gives us the fundamentals that he teaches in his famous classes- the hows, the whys, the techniques, the BASICS as well as the subtle nuances of good cooking.

Offers thirty-three recipes from the famous American cook, including chicken legs with walnuts, turkey mole, and roast quail
By James Beard and John Ferrone (editor)

Paperback:

9780500279663 | Thames & Hudson, October 1, 1997, cover price $7.95 | About this edition: Offers thirty-three recipes from the famous American cook, including chicken legs with walnuts, turkey mole, and roast quail

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Gathers the great chef's recipes for soups, including black bean soup, cream of tomato soup, avgolemeno, quick clam chowder, and cold cherry soup
By James Beard and John Ferrone (editor)

Paperback:

9780500279687 | Thames & Hudson, October 1, 1997, cover price $7.95 | About this edition: Gathers the great chef's recipes for soups, including black bean soup, cream of tomato soup, avgolemeno, quick clam chowder, and cold cherry soup

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Gathers the great chef's recipes for shellfish, including grilled shrimp, crab cakes, oysters casino, clam fritters, and scallop quiche
By James Beard and John Ferrone (editor)

Paperback:

9780500279670 | Thames & Hudson, October 1, 1997, cover price $7.95 | About this edition: Gathers the great chef's recipes for shellfish, including grilled shrimp, crab cakes, oysters casino, clam fritters, and scallop quiche

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Gathers the great chef's recipes for salads, including chicken and macadamia nut salad, diet crab salad, Caesar salad, and rice salad
By James Beard and John Ferrone (editor)

Paperback:

9780500279694 | Thames & Hudson, October 1, 1997, cover price $7.95 | About this edition: Gathers the great chef's recipes for salads, including chicken and macadamia nut salad, diet crab salad, Caesar salad, and rice salad

Hardcover:

9780765198280 | Smithmark Pub, June 1, 1996, cover price $10.98

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Product Description: A selection of letters by a celebrated culinary master, as written to his close friend and a fellow chef, follows their twelve-year correspondence during which they exchanged success stories, cooking tips, and creative recipes.
By James Beard and John Ferrone (editor)

Hardcover:

9781559702645 | Arcade Pub, October 1, 1994, cover price $25.95 | About this edition: A selection of letters by a celebrated culinary master, as written to his close friend and a fellow chef, follows their twelve-year correspondence during which they exchanged success stories, cooking tips, and creative recipes.

Paperback:

9781559703185 | Arcade Pub, April 1, 1996, cover price $13.95 | About this edition: A selection of letters by a celebrated culinary master, as written to his close friend and a fellow chef, follows their twelve-year correspondence during which they exchanged success stories, cooking tips, and creative recipes.

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Presents one thousand recipes that reflect Beard's latest ideas and which incorporate the convenience of modern appliances to produce updated versions of old favorites and superb new dishes

Hardcover:

9780517688007 | Reprint edition (Random House Value Pub, November 1, 1995), cover price $12.99 | About this edition: Presents one thousand recipes that reflect Beard's latest ideas and which incorporate the convenience of modern appliances to produce updated versions of old favorites and superb new dishes
9780394411545 | Alfred a Knopf Inc, September 1, 1981, cover price $18.95 | About this edition: Explains basic cooking techniques, discusses essential kitchen utensils, and provides more than a thousand recipes for appetizers, soups, salads, meat, vegetables, breads, and desserts

Paperback:

9780394724706 | Random House Inc, April 1, 1984, cover price $18.95 | About this edition: Explains basic cooking techniques, discusses essential kitchen utensils, and provides more than a thousand recipes for appetizers, soups, salads, meat, vegetables, breads, and desserts

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A guide to mastering the art of making bread contains both simple and complex recipes, all prepared by the renowned late chef. Reprint. 15,000 first printing.

Hardcover:

9780394473451 | Random House Inc, October 1, 1973, cover price $21.00 | About this edition: A guide to mastering the art of making bread that contains both simple and complex recipes prepared by the renowned chef

Paperback:

9780679755043 | Reprint edition (Alfred a Knopf Inc, February 1, 1995), cover price $17.95 | About this edition: A guide to mastering the art of making bread that contains both simple and complex recipes prepared by the renowned chef
9780345295507 | Reissue edition (Ballantine Books, June 1, 1994), cover price $5.99 | also contains Political Argumentation in the United States: Historical and Contemporary Studies

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