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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking

4.07 of 5 stars 4.07  ·  rating details  ·  159 ratings  ·  16 reviews
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 ju
Hardcover, 352 pages
Published September 4th 2007 by Bloomsbury USA
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Michael Haydel
Don't let the 3 stars that I gave this book fool you: Beard on Food is a wonderful book.

The entire time I was reading, I couldn't help but draw parallels to one of my most revered and respected heroes (culinary, as well as just in general): Alton Brown. And that's a good thing.

James Beard has a wealth of culinary knowledge, from both a scientific and anthropologic aspect (yup, culinary anthropology is real). His casual and conversational writing style reminds me of Alton's monologues from Good E
Beard's essays are fairly short, but entertaining. I found the "look back" to the food landscape of the 60s and 70s to be amusing. In particular, I enjoyed Beard's comments on creme brulee, in which he wished we saw more of this dessert. He'd certainly have been in for a shock if he could have seen restaurant menus in the 1990s! I think it was illegal to run a restaurant in the 90s if you didn't have creme brulee on the menu. The recipes are tempting, although they do assume a certain familiarit ...more
Beard is a wonderful food writer. His tone is jolly, good-natured, straightfoward and simple. He doesn't come off as a high-falutin' gourmet, but just as a lover of food and life.

The only reason why I don't give the book 5 stars is that so much of the book is taken up by recipes, many of which are impractical to make today and which I wish had been updated for the modern cook with their modern kitchens (Christmas pudding with beef suet? Really? It looks amazing, but it would be easier for me to
Martin Mcclanan
Really enjoyed this collection of recipes and antidotes from the master!
This book is stuffed with great little tips and recipes and descriptions of food that make me hungry and make me want to try EVERYTHING. Quickly getting dog-eared as I mark pages to go back to.

Also, I love the title, and how it always makes me think of little tomatoes, eggplants, and loaves of bread with facial hair, and perhaps lumberjack flannel.
I guess this book was big in it's time. It does feel rather dated now. I guess we don't eat like that anymore. Nonetheless his point of view in interesting in parts, but repetitive as you move along. luckily these are a bunch of short essays so it's fairly easy to pick it up after a few days and continue where you left off...
Beard is a wonderful food writer and of course, American chef. What I like about this book is his love of food, eating and attention not only to American cookery, but other cultures as well. I try to to read cookbooks which have received the James Beard award because they are sure to be excellent.
A compilation of some wonderful meditations on food: what it is, what is says about our humanity, how to eat and serve it, and simply how to enjoy it. Also has some nice recipes and kitchen ideas.

[originally published 1974; presented to me by a certain K.Fairy circa 2001]
Fascinating how much of this book and how many of the recipes are still relevant. Beard was the original foodie and a delightful writer. I'll definitely be keeping this one on the bookshelf for reference.
A delightful book. This is a collection of James Beard's newspaper columns on food. It is often charming (Beard is engaging), and it's really quite a blast to the past. A really nice relaxing read.
Nov 21, 2008 Erik rated it 3 of 5 stars
Shelves: food
This was an enjoyable read. Though I have to admit I liked "Delights and Prejudices" quite a bit more. A much more personal book.
Nicole Blackburn
This book demystifies the erudite side of food for me mixing stories with food, plus I can tell he practiced what he preached
Cyndee Hansen
Interesting but would have been more relevant if I read it about 15 years ago as the world of food is ever-evolving.
One of the best of the food writers. The information is dated but the recipes certainly still work.
this is a really interesting and excellent resource for anyone interested in food/cooking etc
Classic Beard. Now reading The Essential Beard Cook Book.
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Librarian Note: There is more than one author in the GoodReads database with this name. See this thread for more information.

James Andrew Beard was an American chef and food writer. He is recognized by many as the father of American gastronomy. Throughout his life, he pursued and advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts.

More about James Beard...
Beard on Bread James Beard's American Cookery James Beard's Theory and Practice Of Good Cooking The James Beard Cookbook Beard on Pasta (James Beard Library of Great American Cooking)

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