A copy that has been read, but remains in good condition. All pages and cover are intact with limited wear. Minor cover wear. Bookseller Inventory #
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.
About the Author:
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 Magazine and an opinion columnist. He previously wrote the "Minimalist" column for the New York Times dining section for over 13 years. His recent books include Food Matters and The Food Matters Cookbook. He is also the author of the bestselling cookbook How to Cook Everything, among others.
Title: Beard on Food: The Best Recipes and Kitchen ...
Publisher: Bloomsbury USA
Book Condition: Good
Book Description Bloomsbury Publishing USA. Paperback. Book Condition: Fair. Bookseller Inventory # G1596914998I5N00
Book Description Bloomsbury Publishing USA. Paperback. Book Condition: Good. Book has some visible wear on the binding, cover, pages. Bookseller Inventory # G1596914998I3N00
Book Description Bloomsbury USA. PAPERBACK. Book Condition: Good. 1596914998 Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.EX LIBRARY BOOK. Bookseller Inventory # Z1596914998Z3
Book Description Bloomsbury USA. PAPERBACK. Book Condition: Very Good. 1596914998 Paperback book in very good condition. Minimal signs of wear. Thanks for your interest in our book!. Bookseller Inventory # SKU1053132
Book Description Book Condition: Good. Book Condition: Good. Bookseller Inventory # 97815969149954.0
Book Description Bloomsbury USA, 2012. Paperback. Book Condition: New. book. Bookseller Inventory # M1596914998
Book Description Bloomsbury USA, 2012. Book Condition: new. Shiny and new! Expect delivery in 20 days. Bookseller Inventory # 9781596914995-1
Book Description Bloomsbury USA, 2012. Paperback. Book Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Bookseller Inventory # P021596914998
Book Description Bloomsbury USA, 2012. Paperback. Book Condition: Like New. Almost new condition. Bookseller Inventory # P011596914998
Book Description Bloomsbury USA, 2012. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P111596914998