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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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Basic Crepes with Cognac

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New England Boiled Dinner

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Roast Leg of Lamb

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Baked Mexican Rice

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Loin of Pork with Prunes

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Turkey Galantine

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Chicken Sauté with Garlic

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Risotto alla Milanese

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Beef Liver Bourguignonne

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Cheese Hamburgers

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Roast Leg of Lamb

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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
Recipes

Broiled Shrimp Appetizer

Allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.
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Turkey Chili

This is not a traditional chili and has no connection with any Mexican or Texas recipe. It was devised simply as an experiment and turned out to be delicious.
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Polenta with Sausages

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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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Spoon Bread

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Savory Hamburgers

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Beefsteak Bismarck

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Onion Soup with White Wine

This is a delicate onion soup, a nice change from the heartier types which are so well known.
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