Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
Beard, James Andrews/ Bittman, Mark (FRW)
Language: English
Published by Bloomsbury USA, 2007
- First Edition
- Hardcover
- Used
Seller: Russell Books, Victoria, BC, CanadaRussell Books
AbeBooks seller since June 1, 1996
Condition: Used - Very good
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- Title
- Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
- Author
- Beard, James Andrews/ Bittman, Mark (FRW)
- Publisher
- Bloomsbury USA
- Publication year
- 2007
- Condition
- Very Good
- Dust jacket
- Dust Jacket Included
- Binding
- hardcover
- Language
- English
- ISBN 10
- 1596914467
- ISBN 13
- 9781596914469
- Edition
- First Edition.
In Beard on Food, one of America's 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. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's 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
"Synopsis" may belong to another edition of this title.
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 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 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.
"About the title" may belong to another edition of this title.
Russell Books
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AbeBooks seller since June 1, 1996
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