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  Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking (Hardback) By (author) James Beard, Illustrated by Karl Stuecklen, Foreword by Mark Bittman

  

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  Short Description for Beard on FoodOne 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.
  Full description

  • Publisher: Bloomsbury Publishing PLC
  • Published: 04 September 2007
  • Format: Hardback 335 pages
  • See: Full bibliographic data
  • Categories: General Cookery | National & Regional Cuisine
  • ISBN 13: 9781596914469 ISBN 10: 1596914467
  • Sales rank: 543,972

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Full description for Beard on Food

• 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.)