Beard on Food (James Beard Library of Great American Cooking) - Hardcover

Beard, James Andrews; Wilson, Jose

Hardcover

ISBN 10: 0762406887 ISBN 13: 9780762406883

Publisher: Running Pr Book Pub, 2000

Synopsis

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.

About this title

Review

" 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

"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"

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""

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

"

About 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 Magazine and an opinion columnist. He previously wrote the "Minimalist" column for the New York Times dining section for over 13 years. His recent books include Food Matters and The Food Matters Cookbook. He is also the author of the bestselling cookbook How to Cook Everything, among others.

About this edition

• Publisher: Running Pr Book Pub
• Publication date: 2000
• ISBN 10: 0762406887
• ISBN 13: 9780762406883
• Binding: Hardcover
• Number of pages: 331
• Illustrator: Stuecklen Karl