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James Beard head shot - Bon Appétit

James Beard

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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Trifle

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Fish Mixed Grill

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Chicken Sauté Fine Herbes

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Quick Basic Brown Sauce

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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.
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Ginger Pudding

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Quick Aspic

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Leg of Lamb Poached in White Wine Court Bouillon

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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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Broiled Duckling

Have duckling split in halves for broiling. Be sure to spread the coals in a circle leaving the center under the duckling clear. Duckling is fat and the drippings blaze up quickly; if the fat drips on the coals, you will have a roaring fire instead of hot ashes. A dripping pan in the center helps.
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Broiled Whole Fish

Small fish, such as a small trout, can be grilled whole without splitting. A larger, thick fish should be split.
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Riz a l'Imperatrice

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Barley Casserole

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Châteaubriand Marchand de Vin

This is a special party dish, elegant and costly. Select large Chateaubriands of about 1 pound each per serving. Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.
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Marinated Leg of Lamb

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Osso Buco

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Boeuf en Daube Provençale

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Sauce Soubise

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Caneton a l'Orange

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Corned Beef and Cabbage

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