More than any other person, James Beard inspired and nourished our national appetite for good food. With his many books, countless articles, and boundless enthusiasm, Beard introduced millions of Americans to the delicious glories of native and foreign cuisines and to the practical techniques of fine cooking. His recipes, which always stressed the natural goodness of fresh foods gathered at their peak; his limitless store of fact, history, and lore from the world of food; and his remarkable ability to present even the most complicated recipes in an accessible manner made him the mentor of a generation of American cooks. Now, for the first time, some of Beard's most enticing recipes are presented in a charming, inexpensive, paperback format. These recipes, many no longer in print in any other form, have been culled from the legacy of Beard's many magazine articles, newspaper columns, and unavailable books by John Ferrone, Beard's long-time friend and editor. He has organized them into four books, each covering an essential area of cooking. Some of these dishes are versions of Beard favorites, which, with his inventive curiosity, he was always adjusting and rethinking. Others offer exciting new discoveries. All of them provide wonderful eating experiences.
Book Description
Along with such French classics as Lobster a la Nage in Court Bouillon and Stuffed Mussels Provenal are zesty creations such as Curried Crab Crepes and the American favorites, Clam Fritters and West Coast Crab Cakes.
Editorial Reviews
Review
Delicious simplicity . . . few [cookbooks] have caught my interest like the four debut volumes under the new '1 tsp. books' imprint. -- Saveur
These pocket-size reissues of classic James Beard recipes are ideal stocking stuffers. -- House and Garden
[C]harming little books that draw from James Beard's archive of unpublished and out-of-print recipes. Today his theories comprise the fundamental tenets of American cuisine. -- Buzz
These pocket-size reissues of classic James Beard recipes are ideal stocking stuffers. -- House and Garden
[C]harming little books that draw from James Beard's archive of unpublished and out-of-print recipes. Today his theories comprise the fundamental tenets of American cuisine. -- Buzz
About the Author
John Ferrone, an editor at Harcourt Brace Jovanovich for twenty-six years, worked with James Beard on five of his cookbooks, over one hundred articles, and his memoir, Delights and Prejudices. Ferrone also has edited a volume of Beard's letters to Helen Evans Brown, Love and Kisses and a Halo of Truffles. He lives in New York City.
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