Download Essential James Beard Cookbook, the.pdf PDF

TitleEssential James Beard Cookbook, the.pdf
Author
LanguageEnglish
File Size3.6 MB
Total Pages1822
Table of Contents
                            Title Page
Copyright Notice
Contents
Acknowledgments
Foreword: Cooking with James Beard by Betty Fussell
Introduction: “An American Attitude Toward Food” by James Beard
Notes from the Editor
First Courses and Cocktail Food
Soups
Salads
Beef and Veal
Pork
Lamb
Poultry and Game Birds
Fish and Shellfish
Eggs
Pasta
Vegetables
Rice, Grains, and Beans
Yeast and Quick Breads
Fruits
Hot, Cold, and Frozen Desserts
Cakes
Pies and Tarts
Cookies and Bars
Basic Stocks and Sauces
Index
Also by James Beard
Copyright
                        
Document Text Contents
Page 911

oven for about 30 minutes, or until the
custard is set, puffed, and lightly
browned. Serve hot, cut into wedges.

Buy bacon that is not flavored
with artificial smoke and over-sugared,
as most brands are today. Genuine bacon
can still be found in many farmers’
markets and good pork stores.

Substitute 1 cup cream cheese
or 1 cup cottage cheese for the milk.
Beat the eggs with the remaining

Page 912

cream, combine with the cheese, and
rub through a sieve or strainer before
adding to the pastry shell. Add the
custard and bake as directed.

Substitute 1½ cups
Virginia or country ham of good
flavor, cut into small strips and
distributed in the shell, for the bacon.
Add the custard and bake as directed.

MAKES ONE 9-INCH TART; 4 TO 6 SERVINGS

Page 1821

THE ESSENTIAL JAMES BEARD COOKBOOK.

Copyright © 2012 by Reed College and John
Ferrone. Foreword copyright © 2012 by Betty

Fussell, adapted from her book
. All rights reserved. For

information, address St. Martin’s Press, 175
Fifth Avenue, New York, N.Y. 10010.

www.stmartins.com

ISBN 978-0-312-64218-1 (hardcover)

http://www.stmartins.com

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