Beard on food,

Beard, James

Published by Knopf; [distributed by Random House]
ISBN 10: 039448505X / ISBN 13: 9780394485058
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Synopsis:

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.
(For more information, visit the James Beard Foundation at www.jamesbeard.org.)
Praise for James Beard:

"In matters of the palate James Beard is absolutely to be trusted...He is always on target."-Chicago Tribune

"James Beard has done more than anybody else to popularize good food in America."-New York Times

"Beard was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table."-Craig Claiborne

"Too much of James Beard can never be enough for me."-Gael Greene

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 and the author of the bestselling cookbooks How to Cook Anything and The Best Recipes in the World.

"About this title" may belong to another edition of this title.

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Title: Beard on food,
Publisher: Knopf; [distributed by Random House]
Binding: Hardcover
Book Condition: Good

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Beard, James
Published by Knopf; [distributed by Random House], New York (1974)
ISBN 10: 039448505X ISBN 13: 9780394485058
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Beard, James
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Book Description Knopf; [distributed by Random House]. Hardcover. Book Condition: Good. 039448505X COPYRIGHT 1974 1ST. GOOD MINUS DJ HAS EDGE AAND SURFACE WEAR WITH CREASE ON FLAP AND A FEW SMALL TEARS. COVER HAS A LITTLE SHELF WEAR. 316 PAGE TEXT HAS ONLY LIGHT WEAR. COOKBOOKS. 6.5'' X 9.5''. WE USE BUBBLE MAILERS. Bookseller Inventory # Z039448505XZ3

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Book Description Knopf; [distributed by Random House] 1974-01-01, 1974. Hardcover. Book Condition: Good. 1st. 039448505X Your purchase benefits those with developmental disabilities to live a better quality of life. Wear on corners and edges. Bookseller Inventory # 1341-110713-ML-011

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Published by Favorite Recipes Press, 1964 (1964)
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