Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking

Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking

by James Beard
     
 

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In Beard on Food, one of Americas great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. Its a philosophy of food-unfussy, wide-ranging, erudite, and propelled by…  See more details below

Overview

In Beard on Food, one of Americas great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. Its a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beards exuberance and sense of fun.
In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.
(For more information, visit the James Beard Foundation at www.jamesbeard.org.)
Praise for James Beard:

"In matters of the palate James Beard is absolutely to be trusted...He is always on target."-Chicago Tribune

"James Beard has done more than anybody else to popularize good food in America."-New York Times

"Beard was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table."-Craig Claiborne

"Too much of James Beard can never be enough for me."-Gael Greene

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Editorial Reviews

From the Publisher

“In matters of the palate James Beard is absolutely to be trusted…He is always on target.” —Chicago Tribune

“James Beard has done more than anybody else to popularize good food in America.” —New York Times

“Beard was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.” —Craig Claiborne

“Too much of James Beard can never be enough for me.” —Gael Greene

Product Details

ISBN-13:
9781596917156
Publisher:
Bloomsbury USA
Publication date:
12/10/2008
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
352
Sales rank:
48,326
File size:
9 MB

Meet the Author

Often referred to as the dean of American cookery, James Beard authored dozens of books on cooking and food before his death in 1985. Today, his Greenwich Village town house is home to the James Beard Foundation, the countrys preeminent performance space and center for the culinary arts.

Mark Bittman is a food columnist for the New York Times and the author of the bestselling cookbooks How to Cook Anything and The Best Recipes in the World.
Often referred to as the dean of American cookery, James Beard authored dozens of books on cooking and food before his death in 1985. Today, his Greenwich Village town house is home to the James Beard Foundation, the countrys preeminent performance space and center for the culinary arts.  

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