The Essential James Beard Cookbook (86 page)

Yeast Griddle Cakes

Yeast Pancakes

yogurt:

in Cold Minted Pea Soup

Iranian Cucumber and Yogurt Soup

in Oven-Fried Chicken Legs

Sorrel-Yogurt Soup

Turkish Cucumber and Yogurt Soup

Veal with Tuna Sauce, Yogurt, and Mayonnaise

Yorkshire Pudding for Roast Beef

Zrazys Nelson

zucchini:

Carl Goh’s Zucchini Bread

Chard, Spinach, and ZucchiniTian

Fettuccine with Zucchini

Puréed Winter Squash with Raw Zucchini

Sautéed Zucchini with Walnuts

Zucchini Frittata

ALSO BY JAMES BEARD

Hors d’Oeuvre & Canapés

Cook It Outdoors

Fowl and Game Cookery

Beard on Birds

The Fireside Cook Book

Paris Cuisine
(with Alexander Watt)

Jim Beard’s New Barbecue Cookbook

James Beard’s New Fish Cookery

How to Eat Better for Less Money
(with Sam Aaron)

The Complete Book of Outdoor Cookery
(with Helen Evans Brown)

The James Beard Cookbook

James Beard’s Treasury of Outdoor Cooking

Delights and Prejudices

James Beard’s Menus for Entertaining

How to Eat (and Drink) Your Way Through a French (or Italian) Menu

James Beard’s American Cookery

Beard on Bread

Beard on Food

James Beard’s Theory & Practice of Good Cooking

The New James Beard

Beard on Pasta

James Beard’s Simple Foods

Love and Kisses and a Halo of Truffles: Letters to Helen Evans Brown

THE ESSENTIAL JAMES BEARD COOKBOOK. Copyright © 2012 by Reed College and John Ferrone. Foreword copyright © 2012 by Betty Fussell, adapted from her book
Masters of American Cookery
. 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)

ISBN 978-1-250-02788-7 (e-book)

First Edition: November 2012

eISBN 9781250027887