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

Overview

James Beard, a pioneer of modern American cookery was for over five decades America's most celebrated cook and food writer. Love and Kisses and a Halo of Truffles is a rich selection of more than 300 letters, many containing recipes, written to his close friend and fellow chef Helen Evans Brown over a period of twelve years. Focusing mainly on food but also filled with witty, insightful comments on the state of the world as he saw it, these letters offer an intimate look at American culinary and social history ...
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Overview

James Beard, a pioneer of modern American cookery was for over five decades America's most celebrated cook and food writer. Love and Kisses and a Halo of Truffles is a rich selection of more than 300 letters, many containing recipes, written to his close friend and fellow chef Helen Evans Brown over a period of twelve years. Focusing mainly on food but also filled with witty, insightful comments on the state of the world as he saw it, these letters offer an intimate look at American culinary and social history during a very important period of its evolution.

Crowned "titan of the table art, " James Beard was America's most celebrated chef for over 50 years. This selection of recipes and letters written to his close friend and fellow chef Helen Evans Brown offers a rich, personal, and unique food experience--a testament of a beautiful and moving friendship. Line art.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
This spirited selection of letters written between 1952 and 1964 by one of America's most celebrated chefs and cookbook authors to a fellow chef and occasional collaborator shows Beard at his wittiest and least pretentious. Ferrone, Beard's editor on six of his books, includes an occasional response from Brown, but the spotlight is on Beard, whose focus is ever food-what he has eaten and where, and the dishes he has prepared himself. Beard describes the enthusiastic dilettantes in his cooking classes and bemoans the banality of American restaurants; throughout he remains true to his credo, ``Good food is so sexy in its way.'' A champion of American cooking, he took as much pleasure in his mother's baked beans as in haute cuisine. An appendix of almost 50 recipes, including scallop quiche and onion sandwiches, presents the dishes discussed in the correspondence. Photos. (Oct.)
Library Journal
Ferrone, an editor at Harcourt Brace for 27 years, worked with Beard on his memoir Delights and Prejudices (LJ 4/1/64), several cookbooks, and countless articles. With the permission of Beard's estate, he rescued the personal letters of Beard and Helan Evans Brown, which were bound for the dumpster. Compiled into book format, this correspondence reveals Beard's love affair with food and deep adoration for Brown, considered the culinary authority of the West Coast. For over 12 years Beard and Brown wrote to each other twice a week, sharing recipes, culinary ideas, and a close personal friendship. Many of the recipes exchanged would later become part of their cookbooks. Excerpts from 300 letters, focusing primarily on food and arranged chronologically, are presented here. Selected recipes inspired by the correspondence are also included. A culinary gem for larger public and academic libraries with research collections in American cuisine and foods.-Michael A. Lutes, Univ. of Notre Dame Lib., Ind.
Deanna Larson-Whiterod
Perhaps the best way to know a chef is to read his recipes and cook his creations. In this case, readers should rush out and get any of James Beard's classic cookery books. This collection of letters from Beard to Helen Evans Brown, a respected food writer on the West Coast, reveals little of the man but enough of his gastronomical excesses to last nonfoodies a lifetime. Beard wanted to act but instead turned to cooking. A dramatic bent infuses his amusing descriptions of meals horrible and sublime, an endless string of multicourses that frequently sent him to bed with charcoal tablets and gastric upset. Even meeting Marilyn Monroe gets sandwiched between an account of overindulgence and public reaction to his caviar omlette. When he sits down to his umpteenth meal in Paris, and then goes on to describe yet another meal, "wishing I never had to think of food again," it is clear that Beard and his gargantuan presence were nothing without the mention of food. Readers of these letters could be forgiven for thinking that, as a man, he amounted to little else.
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Product Details

  • ISBN-13: 9781559702645
  • Publisher: Arcade Publishing
  • Publication date: 10/4/1994
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 418
  • Product dimensions: 6.45 (w) x 9.57 (h) x 1.49 (d)

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