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In the 1950s, James Beard inaugurated an approach to cookery that announced to the world that American cooking had finally merited real distinction. His love for the freshest, finest products of America’s fields and streams combined with disciplined technique and impeccable taste. Beard’s embrace of the new medium of television gave him a wider audience than his books could have hoped to achieve. This compilation of some of Beard’s best recipes spans the breadth of his culinary achievement. In true American fashion, he draws from French, Italian, Indian, African, and other cuisines and adapts them to American kitchens and techniques, often simplifying otherwise complex dishes, such as cassoulet, without compromising flavor. Betty Fussell contributes a perceptive essay on Beard’s complicated life and his teaching talents. Those too young to have already encountered Beard’s sensible and always tasty rendition of American cooking will welcome this volume onto their shelves. --Mark Knoblauch
Readers may not know that Beard, one of the most influential figures in American cooking, did not publish his first book until he was 38 years old. Rick Rodgers's "Notes from the Editor" reacquaints readers with Beard's legacy, and the book guides them through 400 recipes from Beard's 40-year cookbook career (e.g., Cream of Mushroom Soup, Steak au Poivre, Apple Pie). Though the recipes have been adjusted for modern kitchens, Beard's voice has been successfully preserved. Editorial notes in brackets offer useful information and interesting historical tidbits. VERDICT: Home cooking has evolved considerably since Beard';s cookbooks were first published, so it's wonderful to see his recipes reprinted in this functional collection. (Library Journal)See all Editorial Reviews
I thought it would have James Beard recipes, but instead it contained recipes from other chefs.Published 13 months ago by Lee Dee