num_pages: 352
description: 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 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.(For more information visit the James Beard Foundation at www.jamesbeard.org.)Praise for James In matters of the palate James Beard is absolutely to be trusted...He is always on target.-Chicago TribuneJames Beard has done more than anybody else to popularize good food in America.-New York TimesBeard was an innovator an experimenter a missionary in bringing the gospel of good cooking to the home table.-Craig ClaiborneToo much of James Beard can never be enough for me.-Gael Greene
language: English
title: Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
publisher: Bloomsbury USA