No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
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.