The recipes in this revision of the classic work by a man who revolutionized the way we think about food incorporate use of food processors and other technological advances and reflect the evolving eating habits and preferences of Americans today. Winner of the R.T. French Tastemaster Hall of Fame award, this cookbook has been a favorite with beginning and advanced cooks for more than 35 years.

From the James Beard Foundation:
The James Beard Cookbook
Beard intended The James Beard Cookbook to have mass-market appeal to “those who are just beginning to cook and say they don’t even know how to boil water; and second, those who have been trying to cook for a while and wonder why their meals don’t taste like mother’s cooking or the food in good restaurants.” It was the first trade paperback cookbook (meaning it began life as a paperback) ever published in the United States. Craig Claiborne’s New York Times review of the book described its author as a “kitchen wizard.” Given the good press, helpful content, and the price tag—75 cents—it’s no surprise it became a classic. Today, you’ll need to shell out a bit more, but no one seems to mind. The cookbook, according to Beard’s longtime friend and editor, John Ferrone, has been Beard’s bestseller.

book history:
1959 book published
1961 new cover
1966 revised and new cover
1970 new cover
1987 revised a second time, new cover
1996 revised a third time, new cover
2002 new cover
2015 new cover, released as an e-book

note about 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 publish