Beard on Food

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James Beard's name has been synonymous with culinary excellence for more than 40 years. This revival of a classic volume of weekly syndicated newspaper columns and recipes written by the Dean of American Cooking offers simple, delectable suggestions for improvisational meals, plus elegant ideas for cocktail parties and other home entertaining-all from the man hailed for his exceptional teaching ability and vast insight into all things food-related. A delicious source of timeless advice and sage observations, ...

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Overview

James Beard's name has been synonymous with culinary excellence for more than 40 years. This revival of a classic volume of weekly syndicated newspaper columns and recipes written by the Dean of American Cooking offers simple, delectable suggestions for improvisational meals, plus elegant ideas for cocktail parties and other home entertaining-all from the man hailed for his exceptional teaching ability and vast insight into all things food-related. A delicious source of timeless advice and sage observations, Beard on Food is a glorious recipe book, as well as the ultimate armchair read for anyone interested in good, honest food.

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Product Details

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 country’s 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.
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted January 28, 2002

    Not your usual cook book

    James Beard's life was a love affair with food. In James Beard on Food his love affair is so apparent that you find yourself sharing in his passion. Many stories are imparted from his long life in love with food. There are also many dicoveries to be found, like the origins of Waldorf salad, these lessons are not merely a history of the food but a discussion of the mistaken beliefs about them. This book would warrent 5 stars if it were not that some items do not get a complete treatment. Perhaps it is because this book contains the opinion of the writer. Beard was known for strong opinions about food and this book certainly shows them. Don't expect this to be a book of recipies but a book that discusses food in general terms. Beard on Food is a very good source of information and thought on the passionate subject of food. Get it, enjoy it and pass it along to your no cooking friends.

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