Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
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The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of kitchen wisdom 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. 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 contrasting type, 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.(For more information, visit the James Beard Foundation at www.jamesbeard.org.)
Introductory Note viForeword viiiIntroduction xMy Ways With Meat 1A Good Catch 35Earthy Subjects 61Whims of Taste 117Inspirations and Improvisations 147Sweets and Soothing Drinks 165Bread, Cheese, and Wine 199Handwork and Gadgetry 225Holidays, Parties, and Picnics 239Memorable Meals, Places, and People 267Gastronomic Musings 301Beard on Food Today: An Update 313A Subject Guide to the Recipes 317Index 320
