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    You are in: Home / Cookbooks / Famous Chefs - James Beard
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    24 recipes in

    Famous Chefs - James Beard

    Recipes by James Beard.
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    This is an exceptional recipe! I don't like black beans... well, I thought I didn't like black beans, until I made this recipe. Wow! I love black beans! This is a recipe from "The New James Beard", with quantities cut in half for a serving of 6 people, instead of the original 12. I hope you like it! (Preparation time includes preparing from dry black beans)

    Recipe #98045

    I grew up eating these but did not like the ones I could buy at the store.I finally found a recipe in an old James Beard cookbook at my local library so I could make my own.I use raw pork hocks instead of pigs feet because they have more meat in them.

    Recipe #137616

    I served these to my parent's cocktail party 20 years ago to rave reviews. People still ask for the recipe.

    Recipe #240855

    This mayonnaise-less potato salad recipe is from a James Beard cookbook. Be sure to pour the bacon drippings over the potatoes while the drippings are still hot so they will be absorbed.

    Recipe #165489

    1 Reviews |  By Lulu B

    This is from my numero uno resource James Beard and I love this recipe. I usually put more garlic in the butter but with a mushroom base, I restrain myself a la Dr. Strangelove, so that you can taste the mushrooms also.

    Recipe #73850

    2 Reviews |  By DJM

    The wine adds a sweet mellow flavor. My husband's favorite pork chops. A James Beard recipe.

    Recipe #61016

    From the NY Times. Adapted from James Beard's American Cookery.

    Recipe #194428

    2 Reviews |  By Marie

    This bread is wonderfully crusty on the outside and has a chewy interior and is so delicious. Recipe courtesy of The New York Times Cookbook by James Beard.

    Recipe #147540

    This is English cookery at its best! Recipe given by James Beard.

    Recipe #67591

    33 Reviews |  By Peg629

    This is my take on a James Beard recipe. So simple and quick, very few ingredients. This is the dish that turned me into a fish lover. Trick is to have everything ready to go when you start. It's fast from start to table.

    Recipe #147551

    I found this recipe in an old James Beard cookbook over 25 years ago. People beg me to make it. It's simple and easy and...addictive! Make this appetizer right before serving. To preserve any leftover guac, store it in a container with a minimum of surface area exposed. Smooth out the top of the guac and put plastic wrap directly onto it to minimize oxidation (the browning of the guac). Seal the container tightly.

    Recipe #158493

    From James Beard's New Fish Cookery by James Beard (Little Brown) Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.

    Recipe #229927

    1 Reviews |  By lazyme

    This is a great souffle from James Beard.

    Recipe #176820

    2 Reviews |  By lazyme

    Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.

    Recipe #176457

    This is the real thing! When people know I'm making I get lots of requests to share. This recipe originally appeared in Gourmet Magazine, November 1969, and is from the files of Linda Shogren.

    Recipe #239943

    9 Reviews |  By lazyme

    I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter.

    Recipe #176454

    3 Reviews |  By yooper

    Got all day and in the mood to cook? This lamb is cooked for hours in a 200°F oven and the result is lamb so meltingly tender you can eat it with a spoon, hence the name! Taken from James Beard's last cookbook before his death in 1985.

    Recipe #24493

    13 Reviews |  By Lennie

    I have not tried this recipe from The James Beard Cook Book, a book I bought at a yard sale. But a previous owner of the book sure did; the book often opens automatically onto this spattered page.

    Recipe #41337

    8 Reviews |  By Lennie

    Taken from The James Beard Cook Book, 1961 copy. I prepare this recipe every time I do a prime rib roast, always with excellent results.

    Recipe #41336

    I have served this so many times with excellent results. I am typing the recipe from my book, Menus for Entertaining published in 1965. It's wonderful on toast or as a spread.

    Recipe #243443

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