Beard on Food
Beard, James; Wilson, Jose - Assisted By, Illustrated by Greer, Bill
Language: English
Published by New York: Alfred A. Knopf, 1974, New York, 1974
- First Edition
- Hardcover
- Used
Seller: Jane Atwood, Louisville, KY, U.S.A.Jane Atwood
AbeBooks seller since January 30, 2001
Condition: Used - Very good
£ 14.37
Quantity: 1 available
Add to basketItem description from seller
Yellow Boards & Green Cloth. Very Good/Good. Stated First. Hardback. 8vo - over 7¾" - 9¾" tall. 316 pages, plus 17 p. index; from the dj: "Here, in a rich plum pudding of a book, is Beard's own selection of his famous columns.The over 200 recipes--easily spotted in green type--are doubly seductive because they flow out of whatever subject has engaged Beard's fancy." Book condition: Vertical edge of the book has about a dozen small sprinkles of tan (foxing ?) spots; open end of bottom edge has a bit of soil; Dj spine top is pulled circa 1 inch (both sides) and is repaired with clear tape; spine bottom, four fold corners and the bottom edge of the front panel have moderate wear. Otherwise book and dj are in nice condition.
Seller Inventory # 003184
- Title
- Beard on Food
- Author
- Beard, James; Wilson, Jose - Assisted By, Illustrated by Greer, Bill
- Publisher
- New York: Alfred A. Knopf, 1974, New York
- Publication year
- 1974
- Condition
- Very Good
- Dust jacket
- Good
- Binding
- Yellow Boards & Green Cloth
- Language
- English
- ISBN 10
- 039448505X
- ISBN 13
- 9780394485058
- Illustrator
- Greer, Bill
- Edition
- Stated First
- Dimensions
- 8vo - over 7¾" - 9¾" tall
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.
Review
" 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 title" may belong to another edition of this title.
Jane Atwood
Louisville, KY, U.S.A.
AbeBooks seller since January 30, 2001
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We had an open art, antique and book shop for many years. We are now working out of our home. We have 45 years experience in bookselling and are still acquiring books to be offered.
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