Beard On Food The Best Recipes and Kitchen Wisdom from the Dean of American Cooking (Paperback)
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|One of Americas great culinary thinkers and teachers collects his best essays, in this compendium of fabulous recipes and delicious bites of writing that is both an invaluable reference for cooks and a delightful read for armchair gourmands.|
From the Publisher:
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.
James Beard's mother was a food-loving Englishwoman who kept a boarding house. His father worked at the Customs House in Portland. The family spent summers at the beach, where Beard enjoyed fishing, foraging for shellfish and wild berries, and devising meals out of the results. He briefly attended Reed College, then in 1923 went on the road with a theatrical troupe, living in Europe for several years studying voice and theater. He returned to the States in 1927 and, to supplement his failing acting career, he started a catering business and opened a small specialty food shop. By 1937 he was confirmed in his new career as a cook. His first book, "Hors d'Oeuvres & Canap?s", was published in 1940. Beard served as a cryptographer during World War II, then worked for the United Seamen's Service, which supplied sailors' canteens worldwide. Between 1945 and 1955 he published six cookbooks, and in 1946 he was the first chef to appear on a television cooking show. In addition to teaching at the cooking school he founded in 1955, he ran his own restaurant on Nantucket. He also wrote many more cookbooks, many of which have become classics of American cuisine, advocating fresh, wholesome ingredients. He died at 82, a legend in the world of food who was known as "The Father of American Gastronomy."