Beard on Food

The Best Recipes and Kitchen Wisdom from the Dean of American Cooking

Nonfiction, Food & Drink, Food Writing, Reference, Biography & Memoir
Cover of the book Beard on Food by James Beard, Bloomsbury Publishing
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Author: James Beard ISBN: 9781596917156
Publisher: Bloomsbury Publishing Publication: December 10, 2008
Imprint: Bloomsbury USA Language: English
Author: James Beard
ISBN: 9781596917156
Publisher: Bloomsbury Publishing
Publication: December 10, 2008
Imprint: Bloomsbury USA
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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

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