Read The Essential James Beard Cookbook Online
Authors: James Beard
Yeast Griddle Cakes
Yeast Pancakes
yogurt:
in Cold Minted Pea Soup
Iranian Cucumber and Yogurt Soup
in Oven-Fried Chicken Legs
Sorrel-Yogurt Soup
Turkish Cucumber and Yogurt Soup
Veal with Tuna Sauce, Yogurt, and Mayonnaise
Yorkshire Pudding for Roast Beef
Zrazys Nelson
zucchini:
Carl Goh’s Zucchini Bread
Chard, Spinach, and ZucchiniTian
Fettuccine with Zucchini
Puréed Winter Squash with Raw Zucchini
Sautéed Zucchini with Walnuts
Zucchini Frittata
ALSO BY JAMES BEARD
Hors d’Oeuvre & Canapés
Cook It Outdoors
Fowl and Game Cookery
Beard on Birds
The Fireside Cook Book
Paris Cuisine
(with Alexander Watt)
Jim Beard’s New Barbecue Cookbook
James Beard’s New Fish Cookery
How to Eat Better for Less Money
(with Sam Aaron)
The Complete Book of Outdoor Cookery
(with Helen Evans Brown)
The James Beard Cookbook
James Beard’s Treasury of Outdoor Cooking
Delights and Prejudices
James Beard’s Menus for Entertaining
How to Eat (and Drink) Your Way Through a French (or Italian) Menu
James Beard’s American Cookery
Beard on Bread
Beard on Food
James Beard’s Theory & Practice of Good Cooking
The New James Beard
Beard on Pasta
James Beard’s Simple Foods
Love and Kisses and a Halo of Truffles: Letters to Helen Evans Brown
THE ESSENTIAL JAMES BEARD COOKBOOK. Copyright © 2012 by Reed College and John Ferrone. Foreword copyright © 2012 by Betty Fussell, adapted from her book
Masters of American Cookery
. All rights reserved. For information, address St. Martin’s Press, 175 Fifth Avenue, New York, N.Y. 10010.
ISBN 978-0-312-64218-1 (hardcover)
ISBN 978-1-250-02788-7 (e-book)
First Edition: November 2012
eISBN 9781250027887