The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert
James Beardhad a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment, he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. Beard, who knew the cooking of every corner of our country, cooked in nearly every language. He lived abroad, traveled throughout Europe a number of times, saw most of the Western Hemisphere, and visited Hawaii and North Africa. His familiarity with exotic foreign foods spiced his extensive knowledge of American cooking at its best.Mr. Beard was adviser to several large food companies, was food editor of Argosy magazine, and made many appearances on radio and television. His first three books areHors d'Oeuvres and Canapes, Cook It Outdoors,andFowl and Game Cookery.Equally at home in the kitchen of his own New York apartment and that of a hotel, James Beard brought the same sure touch to a half-hour supper as he did to the most elaborate buffet. He died in 1985.Alice Provensencollaborated with her late husband, Martin, on numerous highly acclaimed picture books, including the Caldecott Medal-winningThe Glorious Flightand Nancy Willard's Newbery Medal-winningA Visit to William Blake's Inn,which was also a Caldecott Honor Book. The Provensens have been on theNew York Timeslist of the Ten Best Illustrated Books eight times. Alice lives in California.Mark Bittman is the author of Food Matters, How to Cook Everythingand other cookbooks, and of the weeklyNew York Timescolumn,The Minimalist. His work has appeared in countless newspapers and magazines, and he is a regular on theTodayshow. Mr. Bittman has hosted two public television series and has appeared in a third.