the-new-james-beard

The New James Beard

Author

Other cookbooks by the author

  • beard-on-bread
  • james-beards-and-hors-doeuvre-and-canapes
  • beard-on-pasta
  • beard-on-birds
  • james-beards-theory-and-practice-of-good-cooking
  • james-beards-american-cookery

Sample recipes from The New James Beard

11096
snails-with-garlic-butter

Snails with Garlic Butter

The classic escargots à la bourguignonne, one of the standby first courses of most French restaurants, are easy to make at home, at a fra...

by James Beard

11097
garlic-pur_e

Garlic Purée

A Provencal recipe that I have taught for years in my classes is chicken braised with 40 cloves of garlic. While this may sound like an i...

by James Beard

11100
tapenade

Tapenade

A spicy sauce from Provence that can be used to flavor a mayonnaise, as a dip for raw vegetables, as a sauce for hard-boiled eggs. Some r...

by James Beard

11110
louis-dressing

Louis Dressing

Mix chili sauce, onion, Tabasco, and whipped cream into mayonnaise.

by James Beard

11117
oyster-bisque

Oyster Bisque

A deliciously velvety soup that is equally good hot or cold. If you serve it chilled, gamish with choped chives instead of parsley. Eithe...

by James Beard

11127
my-quick-chopped-coleslaw

My Quick Chopped Coleslaw

Recently I have been making coleslaw in the food processor, which is idiotically simple. I either make a mayonnaise in the processor, the...

by James Beard

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