Culinary master James Beard’s ultimate guide to entertaining is a must for any host or hostess Expert chef James Beard was passionate about food and even more passionate about entertaining. Beard’s cookbooks, with recipes that have delighted for decades—such as duck glazed with honey and curry, and zucchini frittata—have long been a staple in the culinary libraries of home cooks. This thorough guide combines Beard’s delicious menus with his expertise on hosting any event from an intimate dinner party to a much larger gathering. The indispensable tips and advice in James Beard’s Menus for Entertaining make anything from a lavish champagne breakfast to a festive beach picnic easy for the host and unforgettable for the guests. In addition to his scrumptious tried-and-true recipes, Beard also offers guidance on pairing the perfect wines, liqueurs, and aperitifs to round out your meal. Featuring more than 100 menus, 600 dishes, and Beard’s wisdom on everything from planning to plating, Menus for Entertaining will make your next event a delectable success.
"Entertaining is my main pleasure, my forte," James Beard wrote in the original introduction to this book. Menus For Entertaining, first published in 1965, proved to be one of James Beard's most popular cookbooks.
Freeze as for apricot sherbet (see page 500). Orange Sherbet. Combine 3 cups fresh orange juice, 1 cup simple syrup, and flavor with 3 tablespoons Grand Marnier or Cointreau. For a cream sherbet use 2 cups orange juice, 1⁄2 cup simple ...
Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking.
A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio.
James Beard's name has been synonymous with culinary excellence for more than 40 years.
Jeanne Owen, of the Wine and Food Society of New York, the author of A Wine Lover's Cookbook and one of America's truly great cooks, has a fruit curry which is one of the most thrilling dishes anyone can eat. With her permission, I am ...
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.
Mother had several good curries in her repertoire, which she would vary. Sometimes it was a curry in the French manner with a béchamel sauce to which curry was added; sometimes it was a true curry, with onions, apples and carrots added ...
A timeless and insightful volume of essays—with more than 130 recipes—by the master of American cuisine The Armchair James Beard showcases the many roles of America’s first celebrity chef: teacher, culinary alchemist, restaurant ...
Menus for Entertaining