“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.
Mark Bittman is a food columnist for the New York Times and the author of the bestselling cookbooks How to Cook Anything and The Best Recipes in the World.