The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert Hardcover – Oct 21 2008
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About the Author
James Beard had a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment, he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. Beard, who knew the cooking of every corner of our country, cooked in nearly every language. He lived abroad, traveled throughout Europe a number of times, saw most of the Western Hemisphere, and visited Hawaii and North Africa. His familiarity with exotic foreign foods spiced his extensive knowledge of American cooking at its best.
Mr. Beard was adviser to several large food companies, was food editor of Argosy magazine, and made many appearances on radio and television. His first three books are Hors d'Oeuvres and Canapes, Cook It Outdoors, and Fowl and Game Cookery. Equally at home in the kitchen of his own New York apartment and that of a hotel, James Beard brought the same sure touch to a half-hour supper as he did to the most elaborate buffet. He died in 1985.
Alice Provensen is the author and illustrator of Murphy in the City, A Day in the Life of Murphy, and Klondike Gold. She collaborated with her late husband, Martin, on many other highly acclaimed picture books, including the Caldecott Medal–winning The Glorious Flight and Nancy Willard’s Newbery Medal–winning A Visit to William Blake’s Inn, which was also a Caldecott Honor Book. The Provensens have been on the New York Times list of the Ten Best Illustrated Books eight times. Alice lives in California.
Mark Bittman is the author of Food Matters, How to Cook Everything and other cookbooks, and of the weekly New York Times column, The Minimalist. His work has appeared in countless newspapers and magazines, and he is a regular on the Today show. Mr. Bittman has hosted two public television series and has appeared in a third.
Most Helpful Customer Reviews on Amazon.com (beta)
As he discusses each ingredient he tells you different ideas and different styles for the same ingredient. I find this helpful is gathering new ideas for cooking. Now some recipes are definately no longer contemporary, but they are often tasty. This book is definately scratch cooking at its best. This book is worth picking up if you want to expand your cooking repitoire.
This would make a great gift for anyone who enjoys food and/or art.