"...his chef d'oeuvre...should take a place on the narrow shelf reserved for major American culinary literature." (Washington Post )
"The beauty of this book is that it allows you . . . to experience firsthand what made James Beard special and unique. His voice can be heard through his no-nonsense recipes and the choices he made that celebrated even simple, humble dishes for what they were: good food." (Tom Colicchio, 2010 James Beard Foundation Outstanding Chef and head judge on Top Chef, from the Foreword ) --This text refers to an out of print or unavailable edition of this title.