The New James Beard

A New York Times –bestselling treasury of recipes and techniques from a world-renowned chef.

In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world.

With beautiful illustrations from Karl Stuecklen, as well as witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.


From the James Beard Foundation:
Written when nouvelle cuisine was in full swing, The New James Beard reflected its time as well as Beard’s doctor’s orders. Beard used more herbs, and a lighter hand with butter. “The new me had to write a new book,” he explained in the introduction. The volume, which contained some 1,000 recipes, was tinted with freer attitudes, lighter ingredients, and flavors from the Orient and South America. The New James Beard sold more than 100,000 copies. It was, according to its own jacket cover, Beard’s “crowning work... reflecting his many years of cooking, of experimenting, of widening his repertoire and refining old traditions.” James Villas described the book as “a revised but sensible approach to food that was by no means a diet cookbook, but one that was to take both the public and the food community by storm.”

note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.