Beard on Food
The Best Recipes and Kitchen Wisdom From the Dean of American Coo
Bloomsbury Press Agency · Print & ebook · May 29, 2012
The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge into one volume.
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- Who it’s for
- Readers interested in American regional cooking traditions
- Themes
- Culinary philosophy, American regional cuisine, Cooking techniques
- Pacing
- Mixed
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Start with this bookAbout this book
The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge into one volume. In Beard on Food , one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing.
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It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts. Read more
Who it’s for
- Readers interested in American regional cooking traditions
- Home cooks seeking practical recipes and culinary wisdom
Where it sits
| Food Writing & Memoir | 75% |
|---|---|
| Cooking Resources | 43% |
| Cooking | 38% |
Percentages are BookFrontier’s reading of the book.
Publisher categories
- Garnishing
- Authors
- James Beard, Mark Bittman, José Wilson
- Publisher
- Bloomsbury Press Agency
- Published
- May 29, 2012
- Format
- Print & ebook
- Theme
- Culinary philosophy · American regional cuisine · Cooking techniques
- Reading lane
- Garnishing