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Before Rick Stein, before Doyle's books, before Tets, before Graham Kerr's huge American success, before Hugh & Nigel there was a giant (literally) in the foodie world in the shape of one, JA Beard and this is his book > James Beard's Fish Cookery by Beard is 460pp in a fragile dj (dj has multiple separations at the fold points, hence now protective wrapper) Though perhaps not as well known in Australia as he should be - James Andrew Beard (May 5, 1903 - January 21, 1985) was an American chef and food writer & the central figure in the story of the establishment of a gourmet American food culture. He trained initially as a singer and actor but not having much luck in the theatre, he and his friend, Bill Rhodes, capitalized on the cocktail party craze by opening a catering company, "Hors d'Oeuvre, Inc.", which led to the publication of Beard's first cookbook, Hors D'Oeuvre and Canapés. During the 50s Beard made his name as 'James Beard', the brand name, the face and belly of American gastronomy. Julia Child accurately sums up Beard's personal life in a brief description: "Beard was the quintessential American cook. Well-educated and well-traveled during his eighty-two years, he was familiar with many cuisines but he remained fundamentally American. He was a big man, over six feet tall, with a big belly, and huge hands. An endearing and always lively teacher, he loved people, loved his work, loved gossip, loved to eat, loved a good time." Here's a lively review of the title >>> I freaking adore James Beard. Go to your market, buy whatever fish appeals, get home and flip through this book to see what Beard says you should do with it. Squash your instinct to cut down on his recommended amounts of butter, cream, etc. (I have the first edition from 1954). Especially excellent for those who want to firmly grasp basic and uninvasive techniques that allow the fish's own fishliciousness to shine. Give yourshelves a vintage treat. Size: 22.5cm.
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