James Beard


Born
in Portland, OR, The United States
May 05, 1903

Died
January 21, 1985

Genre


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.


Average rating: 4.18 · 6,511 ratings · 261 reviews · 62 distinct worksSimilar authors
Beard on Bread

4.19 avg rating — 3,154 ratings — published 1973 — 9 editions
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James Beard's American Cookery

4.21 avg rating — 1,647 ratings — published 1972 — 13 editions
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James Beard's Theory & Prac...

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4.31 avg rating — 296 ratings — published 1977 — 14 editions
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Beard on Food: The Best Rec...

4.12 avg rating — 248 ratings — published 2008 — 7 editions
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The James Beard Cookbook

4.36 avg rating — 257 ratings — published 1959 — 3 editions
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Delights and Prejudices

3.82 avg rating — 184 ratings — published 1964 — 13 editions
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Beard on Pasta

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4.16 avg rating — 116 ratings — published 1983 — 7 editions
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The New James Beard

4.22 avg rating — 83 ratings — published 1981 — 6 editions
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The Essential James Beard C...

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3.84 avg rating — 58 ratings — published 2012 — 3 editions
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The Fireside Cook Book: A C...

4.14 avg rating — 64 ratings — published 1949 — 6 editions
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More books by James Beard…
“A gourmet who thinks of calories is like a tart who looks at her watch. ”
James Beard

“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
tags: food

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard

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