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Comment: The item is fairly worn but continues to work perfectly. Signs of wear can include aesthetic issues such as scratches, dents, and worn corners. All pages and the cover are intact, but the dust cover may be missing. Pages may include limited notes and highlighting, but the text is not obscured or unreadable.
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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking Hardcover – September 4, 2007

4.9 out of 5 stars 16 customer reviews

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Editorial Reviews

Review

“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.

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Product Details

  • Hardcover: 352 pages
  • Publisher: Bloomsbury USA; Updated ed. edition (September 4, 2007)
  • Language: English
  • ISBN-10: 1596914467
  • ISBN-13: 978-1596914469
  • Product Dimensions: 6 x 1.2 x 9.9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #748,728 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
James Beard has been an inspiration for me since I found my first cookbook of his at a garage sale when I was a teenager. This collection of essays and recipes reminds me why. Despite being very much grounded in the time they were written (the limited availability of ingredients that he describes, the novelty of food ideas we now take for granted), Beard's love for food and his unbridled enthusiasm for sharing good eating with good friends is a joy to revisit. His visionary status is confirmed by his explanations and encouragement to his readers to try new things, explore different cultural influences, and not to lose sight of good plain delicious food. He was a true food voluptuary, and anyone who loves to cook and read about cooking should grab this book and savor every bite.
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Format: Hardcover
This is laid out so well in a series of articles that Beard writes on his experiences with food, chefs, and restaurants. He not only talks about the purchase, prep and cooking, but also exquisite accounts of his memories of the recipe as he ate, sometimes with others.
Especially see his ideas about grilling hamburger. So luscious, with heavy cream, onions! So good!
This volume is chock full of treasures of tidbits from the easily recognized giant of the American culinary craft.
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Format: Hardcover
Beard's favorite dishes are not precisely companionable with 21st Century thinking on what to eat. He was a blood sausage, fondue, and pâté man at heart. But more importantly for his devotees, he took cooking from its most elemental notions and, through clear and simple processes, built upon this essential knowledge so that we can still all benefit from his inestimable culinary skills as we create modern dishes.

This particular book is a compendium of articles written by Beard, each entry containing the details of two or three theme recipes. All these recipes are complete and easy to follow. The other half of each article encapsulates the ambiance of each dish, the event, or both.

James Beard was no Shakespeare... thankfully. His writing is robust, clear, and to the point. Obviously, the text here is conveyed in the elemental literary style of the newspaper journalist, more of a promotional how-to approach of writing and very appropriate to the purpose of the work.

I'm reviewing the Knopf/Borzoi 1974, 316-page (not including the index) hardcover edition which features a dust jacket portrait of Beard rendered by Antoinette Schulte. The book illustrations (at the outset of the chapters) were drawn by Bill Greer and Beard was additionally assisted in the text of this book by José Wilson.

Beard characterizes these dishes as "American cooking." I don't really think that this is so -- I would call it (for the most part) European cooking employing American techniques or at the least, Euro-American fusion cooking. If you understand Beard's background, you can garner a more comprehensive sense of where he comes from in the world of cooking.
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Format: Paperback Verified Purchase
Although old (Beard has been long dead), the book is still fresh. Not every article was of direct interest (these were first printed in the NYT), many included recipes I will use. Especially the spaghetti sauce,
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Format: Hardcover Verified Purchase
one of my all time favorite food books - this is not, one should note, a cookbook per se, but a collection of this food maven's newspaper columns, though they almost invariably do include a recipe or two pertinent to whatever subject he's discussing. James Beard's writing style was straightforward and easy to read and understand and often witty - and his knowledge of cooking - especially of American food, was encyclopedic. If, like me, you enjoy reading about food - buying it, preparing it, serving it - you'll find this a veritable treasure trove
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Format: Hardcover Verified Purchase
If you liked the late Mr. Beards cookbooks you might like this. Kind of like sitting down with him and just chatting about good food. His great knowledge of food is displayed in an unpretentious manner with charm and grace. Takes you back to a not to distant time where a meal was savored and remembered.
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Format: Kindle Edition Verified Purchase
If you're a pro or a serious home cook, this one needs to be in your library. Beard is still it on the roots of American cookery. If Michael Simon uses this for inspiration, you and I might want to have a gander as well.
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Format: Paperback Verified Purchase
This is not a recipe-driven cookbook, although there are many recipes in it. I read cookbooks like some people read summer novels--and this one was such a treat. Each recipe comes with an essay, or homage to that food. His celebration of each food is just wonderful. My favorite chapter was the one on Bread, Cheese, and Wine, closely followed by Handwork and Gadgetry. His passion around bread is clear to see. James Beard was generally a food leader before I graduated from cookies and cakes and 4-H. I wish I had been introduced to his work earlier.
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