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

by Beard, James; Bittman, Mark

• ISBN13: 9781596914469
• ISBN10: 1596914467
• Format: Hardcover
• Copyright: 2007-09-04
• Publisher: Bloomsbury USA

Summary

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. InBeard 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 foodunfussy, 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 Foodis both an invaluable reference for cooks and a delightful read for armchair enthusiasts.

Author Biography

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.

Table of Contents

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
Table of Contents provided by Ingram. All Rights Reserved.