Beard on food,

Beard, James

ISBN 10: 039448505X / ISBN 13: 9780394485058

Published by Knopf; [distributed by Random Ho, 1974

About this Item

This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear . It may also be ex-library or without dustjacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear . It may also be ex-library or without dustjacket.

Seller Inventory # mon0000461023

Bibliographic Details

• Title: Beard on food,
• Publisher: Knopf; [distributed by Random Ho
• Publication Date: 1974
• Language: English
• ISBN 10: 039448505X
• ISBN 13: 9780394485058
• Binding: Hardcover
• Condition: Acceptable
• Dust Jacket Condition: Includes dust jacket.

About this title

Synopsis

James Beard's name has been synonymous with culinary excellence for more than 40 years. This revival of a classic volume of weekly syndicated newspaper columns and recipes written by the Dean of American Cooking offers simple, delectable suggestions for improvisational meals, plus elegant ideas for cocktail parties and other home entertaining-all from the man hailed for his exceptional teaching ability and vast insight into all things food-related. A delicious source of timeless advice and sage observations, Beard on Food is a glorious recipe book, as well as the ultimate armchair read for anyone interested in good, honest food.

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.