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Product Description
Review
"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
"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
Book Description
Published to coincide with the Beard Foundation's Taste America Festival in September 2007, Beard on Food brings back one of the best-loved books by one of the best-loved cooks and teachers: James Beard, often referred to as the dean of American gastronomy.
Beard on Food distills a lifetime of kitchen wisdom into one book. Beard, one of America's greatest culinary thinkers and teachers, has selected the favourites of his columns, ranging from the perfect hamburger to the glories of oxtails, from salad dressing to Sauce Diable. The result is not only a compendium of fabulous recipes and delicious writing but also a wide-ranging, erudite and non-fussy philosophy of food.
The short, charming essays are propelled by Beard's exuberance and sense of fun. Demonstrating how to turn everyday foods into delicious meals, the easy and sophisticated recipes are printed in contrasting colours.
The introduction is written by Mark Bittman, one of America's best-known and widely admired food writers and the author of the bestselling How to Cook Everything.
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Most helpful customer reviews
4.0 out of 5 stars
This is a must-have classic,
By
This review is from: Beard On Food (Hardcover)
This book contains lots of interesting tidbits as well as recipes. Many recipes are rather simplistic but the book is great to have on hand for a good read. I find it inspirational!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.8 out of 5 stars (5 customer reviews) 55 of 62 people found the following review helpful
4.0 out of 5 stars
When Chef's were Chef's,
By Laura Stokes-Gray "Cookbook Lover" - Published on Amazon.com
This review is from: Beard On Food (Hardcover)
There was a time when we had real chefs and food writers in America - authentic professionals such as Julia Child, Craig Claiborne, Edna Lewis, M.F.K. Fisher, and Jim Beard (we still have Jacques Pepin!). They were dedicated cooks and bakers - not celebrities bent on spreading themselves too thin to make a profit. They didn't run restaurant chains, endorse second rate merchandise, expose us to their private lives in an effort of self-canonization, or appear on cooking programs that bear more than a passing resemblance to late-night talk shows.There was a time, too, when good food was served on its own merits, without benefit of complex plated architecture, odd fusions, and intimidating presentations that deter more than delight. (No, I do not regard an egg-sized "foam" of sea scallops surrounded by a dozen strategically placed kernels of corn as a decent meal. Were I subjected to such nonsense, you can bet that on the way home, I'd stop at a Jane-and-Michael Stern approved sandwich dive for a Pepper-and-Egg and please don't forget the fries). The recipes presented in this volume are straightforward and honest and they maximize the inherent beauty of the ingredients. Beard respected food the way nature delivered it - and he never felt the need to bastardize it in any way. He spoke with near reverence about the sheer beauty of onions and the simplicity of baked rhubarb. Above all, Beard had culinary integrity. He wrote with passion, but his prose is so approachable and comfortable that you feel as though he's sitting across from you at the kitchen table. Sure, some of Beard's ideas and recipes may seem dated and we probably eat healthier now than in 50s and 60s. If, however, you want to read about a true love of food and its preparation for its own sake, this is a marvelous volume - without the "BAM!", "YUMMO!", or "Y'ALL". Beard was a giant in more ways than one. He was a great teacher who never stopped learning himself. Toward the end of his life, he was put on a restricted diet, which served to make him even more creative - but in ways that made sense. Even before Alice Waters and the Slow Food Movement, Beard believed in eating seasonally and buying locally (Beard hailed from Oregon and never forgot the delicaces and bounty of his childhood). When I get to that Great Dinner Party in the next life, I hope to be invited to the Beard-Child-Claiborne-Fisher-Lewis table, where the food and conversation will truly be a walk in the Elysian Fields. 15 of 15 people found the following review helpful
5.0 out of 5 stars
Delicious prose....,
By K. Leonard - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Beard On Food (Hardcover)
James Beard has been an inspiration for me since I found my first cookbook of his at a garage sale when I was a teenager. This collection of essays and recipes reminds me why. Despite being very much grounded in the time they were written (the limited availability of ingredients that he describes, the novelty of food ideas we now take for granted), Beard's love for food and his unbridled enthusiasm for sharing good eating with good friends is a joy to revisit. His visionary status is confirmed by his explanations and encouragement to his readers to try new things, explore different cultural influences, and not to lose sight of good plain delicious food. He was a true food voluptuary, and anyone who loves to cook and read about cooking should grab this book and savor every bite.
18 of 20 people found the following review helpful
5.0 out of 5 stars
Conversation with the Master of American Cuisine,
By rodboomboom - Published on Amazon.com
This review is from: Beard (Hardcover)
This is laid out so well in a series of articles that Beard writes on his experiences with food, chefs, and restaurants. He not only talks about the purchase, prep and cooking, but also exquisite accounts of his memories of the recipe as he ate, sometimes with others.Especially see his ideas about grilling hamburger. So luscious, with heavy cream, onions! So good! This volume is chock full of treasures of tidbits from the easily recognized giant of the American culinary craft. |
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