Beard on food : the best recipes and kitchen wisdom from the Dean of American cooking

Format:

Book

Title:

Beard on food : the best recipes and kitchen wisdom from the Dean of American cooking

Author:

Beard, James, 1903-1985.

ISBN:

9781596914469

9781596914995

Publication Information:

New York, NY : Bloomsbury, 2007.

Physical Description:

xii, 335 pages ; 24 cm

General Note:

Includes index.

Contents:

My ways with meat -- a good catch -- Earthy subjects -- Whims of taste -- Inspirations and improvisations -- Sweets and soothing drinks -- Bread, cheese, and wine -- handwork and gadgetry -- Holidays, parties, and picnics -- Memorable meals, places and people, gastronomic musings -- Bear on food today: an update -- A subject guide to the recipes.

Summary:

American chef and food writer James Beard presents 250 of his syndicated columns on cooking and local and exotic foods, each paired with a recipe. Provides a recipe index.

Subject(s):

Cooking.

Genre:

cookbooks.

Added Author:

Wilson, José.

Holds:

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Library	Call Number	Status
Searching... Salem Main Library	641.5 Beard 2007	Searching... Unknown

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Summary

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

Author Notes

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.

Introductory Note	p. vi
Foreword	p. viii
Introduction	p. x
My Ways With Meat	p. 1
A Good Catch	p. 35
Earthy Subjects	p. 61
Whims of Taste	p. 117
Inspirations and Improvisations	p. 147
Sweets and Soothing Drinks	p. 165
Bread, Cheese, and Wine	p. 199
Handwork and Gadgetry	p. 225
Holidays, Parties, and Picnics	p. 239
Memorable Meals, Places, and People	p. 267
Gastronomic Musings	p. 301
Beard on Food Today: An Update	p. 313
A Subject Guide to the Recipes	p. 317
Index	p. 320

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Summary

Summary

Author Notes

Table of Contents