Selected writings on food and drink by America's best-loved culinary master, with 130 recipes.
From the Publisher"A beautifully selected anthology."Library Journal
Library JournalLovers of opinionated erudition on food will devour this beautifully selected anthology. Editor Ferrone, having worked with James Beard on books and numerous articles, has applied his longitudinal perspective in collecting and assembling the culinary master's essays on everything from main courses to condiments; dining in restaurants, hospitals, and al fresco; libations and desserts; and broader philosophical concerns on gastronomy. Each chapter has captured Beard's feeling for food, his wicked sense of humor, his consummate excellence as a writer, and even his love of controversy--who else would advocate electric over gas stoves? The 150 recipes cover the globe and honor the palate. Most of all, though, this is the perfect book for those who only have time to read in bits but wants a quick shot of wit along with their culinary fantasies. Highly recommended for all culinary collections.--Wendy Miller, Lexington P.L., KY
- Rowman & Littlefield Publishers, Inc.
- Publication date:
- Product dimensions:
- 6.14(w) x 9.00(h) x 1.10(d)
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