--This text refers to an out of print or unavailable edition of this title.
"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.<BR><BR>Mark Bittman is a food columnist for the <I>New York Times</I> <I>Magazine </I> and an opinion columnist. He previously wrote the "Minimalist" column for the <I>New York Times </I> dining section for over 13 years. His recent books include <I>Food Matters </I> and <I>The Food Matters Cookbook. </I> He is also the author of the bestselling cookbook <I>How to Cook Everything, </I> among others.