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The Fireside Cook Book: A Complete Guide to Fine Cooking

Front Cover - The Fireside Cook Book: A Complete Guide to Fine Cooking

The Fireside Cook Book is A Complete Guide to Fine Cooking for Beginner and Expert Containing 1,247 Recipes and Over 400 Color Pictures
By JAMES A. BEARD
And Illustrations by ALICE AND MARTIN PROVENSEN
SIMON AND SCHUSTER • NEW YORK

Eight Printing © 1949

Over 1,200 recipes and 400+ color photographs covering a wide variety of dishes as you will see just browing the table of contents. Generally, these recipes are basic enough for the movice cook will feel comfortable following the clear, easy to read instructions.

Contents

Introduction

A Word of Advice

Culinary Terms

The Seasoning Shelf

  • Herbs
  • Spices and Seasonings
  • Other Flavoring and Enhancing Agents
  • The Calorie Question

Hors d’Oeuvres

  • Cocktail Snacks: Dunking Bowls, Stuffed Eggs, Meat Hors d’Oeuvres, Canapes,
  • Hot Hors d’Oeuvres for Luncheon: Fish, Meats, Smoked Poultry and Game, Vegetables, Accessories
  • Seafood Appetizers
  • Fruit Appetizers

Soups

Meat Soups, 38-43. Cream Soups, 43- 47. Canned Soups, 48.

Fish and Shellfish

  • Fish: Selecting and Dressing, Broiled, Baked, Sauteed, Poached, Fried, and Filleted Fish,
  • Other Recipes
  • Shellfish: Lobster, Shrimp, Crabs, Clams, Scallops

Poultry

  • Chicken : Basic Procedures Broiled, Sauteed, Fried, Fricassee, Poached (Boiled), Cold, and Roast Chicken, Chicken in Casserole
  • Duck: Roast, Boiled, Steamed, Baked, Braised, and Broiled Duck, Other Duck Dishes
  • Turkey: Roast and Broiled Turkey, 88-89. Turkey in Casserole and Grilled Turkey Legs, 89.

Game and Special Poultry

  • Pheasant
  • Pigeon
  • Wild Duck
  • Quail
  • Squab
  • Goose
  • Partridge
  • Venison

Meats

  • Beef: Steak, Roast Beef, Leftover Roast Beef, Roast Beef Tenderloin, Pot Roasts, Braised, Boiled, and Corned Beef, Other Beef Recipes
  • Veal: Roast Veal Cutlets, Scallopini, Chops, Calf’s Liver, Veal Kidneys, Sweetbreads, Other Veal Dishes
  • Pork: Roast Pork, Chops, Spareribs, Tenderloin, Feet and Hocks, Kinds of Ham, Fried and Broiled Ham, Pork Sausage, Bacon, and Salt Pork
  • Lamb and Mutton: Lamb Roasts, Chops, and Steaks, Breast of Lamb, Other Lamb Recipes

Eggs and Cheese Dishes

  • Eggs: Boiled, Poached, and Scrambled Eggs, Omelets
  • Cheese Dishes: Souffles, Pie, Tartlets, Rarebits, Sandwiches, Croquettes, and Molds

Vegetables

  • Globe Artichokes, Asparagus, Lima Beans, Snap Beans or Green Beans, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac or Knob Celery, Celery, Chayote, Corn, Cucumbers, Eggplant, Leeks, Mushrooms, Onions, Parsnips, Peas, Peppers, Spinach, Squash, Tomatoes, Turnips

Potatoes, Beans, Rice, and Spaghetti

  • Potatoes: Mashed, Baked, Oven- Cooked, and Fried, New Potatoes
  • Beans and Lentils
  • Rice, Wild Rice, Polenta
  • Pastes
  • Stuffings

Salads and Cheese

  • Salad Greens: Lettuce and Other Greens
  • Salad Accessories: Herbs, Vegetables, and Fruit
  • Salad Dressings
  • Salads: Tossed Salads, Vegetable Salads, Mixed Vegetable Salads, Seafood Salads, Molded Salads, Chicken Salad
  • Cheese: Varieties and Uses

Desserts

  • Fruit Desserts: Apples, Avocados, Apricots, Bananas, Blackberries, Blueberries, Cherries, Figs, Gooseberries, Grapefruit, Grapes, Melons, Nectarines, Oranges, Peaches, Pears, Pineapple, Plums and Prunes, Raspberries, Rhubarb, Strawberries
  • Fruit Desserts with Ice Cream
  • Pies and Pastries
  • Souffles
  • Custards and Meringues
  • Cakes and Icings
  • Fritters

Sauces

  • White or Cream, Brown, Hollandaise, Spaghetti, Butter, Tomato, Meat, and Other Sauces, Sauces for Dessert

Breads

  • Quick Breads: Biscuits, Muffins, Pancakes, and Nut Bread
  • Recipes without Basic Mix: Biscuits, Muffins, Waffles, Pancakes, Special Breads, Brioche, and Popovers
  • White Breads: Basic and Special Breads, Rolls, Toast, and Croutons

Outdoor Cookery

  • Beef: Steaks and Hamburger
  • Veal: Chops and Steaks
  • Pork: Roasts, Chops, and Steaks, Ham Steak
  • Lamb or Mutton: Legs, Shoulders, Steaks, and Chops
  • Chickens: Broiled, Fried, and In Casserole
  • Turkey
  • Sauces

Frozen Foods and Pick-Up Meals

  • Frozen Vegetables, Fruits, Shellfish, Fish, Poultry, Meats, and Other Foods, Prepared Dishes, Quick Meals from the Emergency Shelf and the Freezer, The Frozen Food Reserve

Menus for Warm and Cold Weather

  • Warm Weather Meals: Luncheon and Dinners
  • Cold Weather Meals: Luncheons and Dinners

Wines and Liquors

  • Wines: Facts and Superstitions, Serving, Temperatures for Serving, Handling and Opening, Care of Wine, Enjoyment of Wines, Varieties and Characteristics of Wines
  • Liquors: Cocktails, Long Drinks

Index

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