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James Beard
Author profile
born
May 05, 1903
in Portland, OR, The United States
died
January 21, 1985
gender
male
genre
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Beard On Bread
  4.27 avg rating — 559 ratings
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published
1973
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4 editions
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James Beard's American Cookery
4.24 avg rating — 253 ratings
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published
1972
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6 editions
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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
4.07 avg rating — 67 ratings
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published
2012
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5 editions
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James Beard's Theory and Practice Of Good Cooking
by James Beard, José Wilson, Julia Child 4.20 avg rating — 49 ratings
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published
1977
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11 editions
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Beard on Pasta
by James Beard, Karl Stuecklen, Michael Romano   3.96 avg rating — 49 ratings
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published
1983
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3 editions
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The James Beard Cookbook
4.23 avg rating — 47 ratings
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published
1959
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8 editions
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Delights and Prejudices
3.94 avg rating — 49 ratings
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published
1971
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8 editions
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The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert
4.05 avg rating — 20 ratings
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published
1949
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3 editions
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The New James Beard
4.06 avg rating — 18 ratings
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published
1981
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3 editions
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James Beard's New Fish Cookery
4.00 avg rating — 17 ratings
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published
1976
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6 editions
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“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.”
― James Beard
― James Beard
“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.”
― James Beard
― James Beard
Topics Mentioning This Author
| topics | posts | views | last activity | |
|---|---|---|---|---|
| Book Nook Cafe: * Recipe Thread #2 | 192 | 69 | 2 hours, 19 min ago |
