The Armchair James Beard (Paperback)

~ John Ferrone (Author), Barbara Kafka (Foreword)

Editorial Reviews

From Library Journal

Lovers of opinionated erudition on food will devour this beautifully selected anthology. Editor Ferrone, having worked with James Beard on books and numerous articles, has applied his longitudinal perspective in collecting and assembling the culinary master's essays on everything from main courses to condiments; dining in restaurants, hospitals, and al fresco; libations and desserts; and broader philosophical concerns on gastronomy. Each chapter has captured Beard's feeling for food, his wicked sense of humor, his consummate excellence as a writer, and even his love of controversyAwho else would advocate electric over gas stoves? The 150 recipes cover the globe and honor the palate. Most of all, though, this is the perfect book for those who only have time to read in bits but wants a quick shot of wit along with their culinary fantasies. Highly recommended for all culinary collections.AWendy Miller, Lexington P.L., KY
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

"A beautifully selected anthology."--Library Journal

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Product Details

• Paperback: 368 pages
• Publisher: The Lyons Press (October 1, 2004)
• Language: English
• ISBN-10: 1592285589
• ISBN-13: 978-1592285587
• Product Dimensions: 9 x 6 x 1.2 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,871,069 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars A cookbook you can read with fascination!, November 6, 2007

By	Patrick W. Crabtree "The Old Grottomaster" (Lucasville, OH USA) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

This review is from: The Armchair James Beard (Hardcover)

This is a fascinating read about the Great Culinary Artist, James Beard, whose popularity peaked in the 1940s and '50s. It's a biography, articles by Beard himself, and an excellent 'scratch cooking' gourmet cookbook.

Beard was an old school chef and the antithesis of Poppy Cannon ('The Can-Opener Cookbook'), and he's almost solely responsible for popularizing scratch and gourmet cooking with home cooks. He was also an excellent outdoor chef, stemming from his childhood upraising on the northwest coast of the United States in the early 20th Century, all of which is detailed in the book.

Beard's techniques are copiously noted herein and the volume is quite readable. Any professional chef or home cook can learn a great deal from this fine book. I highly recommend it for casual readers as well.
[...]

6 of 11 people found the following review helpful:

5.0 out of 5 stars A taste of the past., April 23, 2000

By	Rebecca Johnson "SeasonedwithLove.com" (Washington State) - See all my reviews (TOP 10 REVIEWER)    (REAL NAME)    (COMMUNITY FORUM 04)

This review is from: The Armchair James Beard (Hardcover)

After reading this charming collection of James Beards experiences with food and important people in his life - I now know why James Beard is so revered and honored for his amazing talents.

His inspiration continues to flow through his books and this is a must read for the cookbook collector or anyone who wants a taste of the past.

~The Rebecca Review