Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking (Hardcover)

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ITEM# 10688076
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ITEM#: 10688076

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.
The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of kitchen wisdom into one volume.

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 contrasting type, 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.)

Specs

ISBN 9781596914469
Genre COOKING / Regional & Ethnic / American / General
Format Hardcover
Pages 335
Publisher Date 2007-09-04 00:00:00.0
Publisher Bloomsbury Pub Plc USA
Copyright Year 1974
Thickness 1.25 in
Unit weight 1.4 lb
Height 9.5 in
Wdth 6.5 in
Language English
Subtitle The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
Audience General/trade
Authors Beard, James Andrews
Dimensions 9.3x6.7x1.1
Country of Origin United States
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