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James Beard's Simple Foods Hardcover – Jul 7 1994


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Product Details

  • Hardcover: 272 pages
  • Publisher: Gr Macmillan Publishing (July 7 1994)
  • Language: English
  • ISBN-10: 0025080709
  • ISBN-13: 978-0025080706
  • Product Dimensions: 2.5 x 16.5 x 24.1 cm
  • Shipping Weight: 567 g

Product Description

From Library Journal

Throughout the mid-1970s, the late Beard wrote a monthly column for American Airlines' in-flight magazine, American Way. The columns, designed as cooking lessons, have not been gathered together until now--so here is an unexpected treat for Beard's many, many fans. He begins with the basics: knives, the difference between a simmer and boil, and, to start it all off, "Good Cooking Is in Your Hands." Then there are columns on ingredients and techniques, followed by "holiday specials." Each one includes a menu so even the novice could prepare a meal of stuffed pork chops and a classic ratatouille some ten pages into the book. Beard's wonderfully descriptive prose gives a sense of immediacy to the text, and his remarks remain as timely today as when they were written. An essential purchase. Previewed in Prepub Alert, LJ 1/93; Homestyle Books alternate.
Copyright 1993 Reed Business Information, Inc.

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Amazon.com: 4 reviews
4 of 4 people found the following review helpful
Wonderful Essays for anyone who cooks or wants to Nov. 12 2008
By RT Booklover - Published on Amazon.com
Format: Hardcover
The thing I love about this collection of essays about foods and cooking is that it doesn't just report recipes. It talks about techniques, ingredients, cooking tools in a very friendly and informative way. It is a pleasure to read and it encourages experimentation. In explaining both the essentials and variations on the topics & dishes covered, James Beard gives you the confidence to make dishes your own. It is more than a cook book.
4 of 4 people found the following review helpful
A great book Dec 15 2010
By Mayuchico - Published on Amazon.com
Format: Paperback Verified Purchase
I happened to pick up this book at a library. I didn't expect much, but fell in love with it. I could not put it down. I was even sad toward the end because I didn't want to finish it! It is not easy to find a book like that nowadays. You can tell how much he loved food and to eat. After I returned it, I purchased a copy for my book shelf.
3 of 3 people found the following review helpful
The is a wonderful book, one of my favorites July 3 2008
By Katherine in New York - Published on Amazon.com
Format: Paperback Verified Purchase
This is a wonderful cookbook, one of my all-time favorites. It's written in easy to read, easy to do, prose in which Beard walks you through the fundamentals of fabulous crepes, roast chicken and other basics. It's talky and much more detailed [...]
James Beard print lessons in comprehensive cookery! Jan. 21 2015
By lbj - Published on Amazon.com
Format: Hardcover Verified Purchase
This "book" is a compilation of 75 or so essays / lessons which James Beard was hired to produce for American Airlines, apparently to provide noteworthy reading materials for their customers, and was published after his death. It is presented in essay or "book" format, so that one must keep an eye out for the "recipes", which are MANY, and very interesting! There are a broad range of recipes, such that only James Beard could have collected / presented. There are stories about his travel and experiences throughout the world, during his amazing career, from the early 1930's to the 1980's, prior to his unfortunate death @1985. He includes a section on making "medically required" dieting a pleasure, an "adventure" whereby one can find new ways of enjoying delicious home-cooked, outside dinner parties or restaurant dining. James Beard was an expert at actively "appreciating" good food, no matter where it came from! I remember a remark I read, attributed to him decades ago, which I've always kept in mind: "You may grow old, even ugly; but if you are a good cook, you will always have people at your door, wanting to commune"! This is a very worthwhile book for anyone interested in becoming a good cook under the tutelage of James Beard.


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