Beard on Food

by James Beard, José Wilson (Assistant ), Karl Stuecklen (Illustrator)

From the James Beard Foundation:
Beard on Food, which describes the places, people, and pleasures that Beard associated with food, is compilation of a series of newspaper columns that he wrote in the early 1970s with the help of José Wilson, his friend and former editor of House & Garden. In the introduction to the book, William Rice wrote, “the genuineness of James Beard’s lifelong passion for food and cookery is reflected throughout the volume.”

Book history:
1974 published
2000 revised with an introduction by Julia Child and a foreword by William Rice as part of the James Beard Library of Great American Cooking series, while longer having a subtitle
2007 new cover and a subtitle added back, foreword by Mark Bittman added
2008 released as an e-book
2012 new cover

note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Food and Drink, Foodie

336 pages, Hardcover

First published January 1, 1974

About the author

Librarian Note: There is more than one author in the Goodreads database with this name.
Please see: James Beard.


James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.

James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.

source: Wikipedia

He published his first books under Jim Beard.

Reviews

[Michael Haydel · Rating 3 out of 5]

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 Eats.

Beard on Food is a collection of Beard's syndicated newspaper columns from the mid 70s, and while they're more than 30 years old, they're as relevant today as they were then. It's interesting to see what was in back then, and also what has changed since that time.

For instance, Beard recommends Kosher salt heavily, waxes philosophically on the merits of bacon, and celebrates using local and fresh fruits and veggies whenever possible.

On the other hand, several of the recipes call for using raw egg in sauces or dressings, as well as raw meat in other dishes (regarding which, they all refer to an editor's note in the front of the book warning against consuming such things), something you definitely see less of today.

The book is broken up into sections that aren't necessarily logical, but still flow well. Each column usually contains at least one recipe, written in the same conversational style that the columns themselves are.

So, why the 3 stars? Well, I did find myself thinking that the book was kinda dragging in the middle to second third of the book - but let's face it, the book probably wasn't really meant to be read cover to cover (I'd almost consider it borderline reference). Sometimes the columns just weren't that compelling to me, but, that's to be expected in such a large collection of essays.

The book still went pretty quickly, as I didn't always read each and every recipe line for line; I only skimmed those that interested me.

All in all, there are definitely great recipes to take away from this book, but what was more interesting was just reading the musings of one of America's true culinary giants.

[Kahini · Rating 2 out of 5]

Probably would've liked this more if I were reading it in the 1970s. Fun to hear (read?) it from the horse's mouth though.

[Doris · Rating 4 out of 5]

A little dated, but entertaining. Not really a cookbook; more a collection of articles with recipes. Beard would have been a blogger if he'd been around now.

[Meredith · Rating 3 out of 5]

Liking this book and the recipes, background on ingredients, and commentary from Beard. Reading straight through as an ebook became hard though. I kept wanting to make comments on sticky notes to add to the sections, and would have liked to be able to pick up a physical copy after running into a seasonal item at the grocery store for inspiration.

So now it's on hiatus with a note that I should add it to a 'please buy it for my birthday' list.

[John · Rating 5 out of 5]

A complete pleasure to read--this book feels a bit like Roland Barthe's mythologies. It's short little essays and philosophical observations (and imprecise recipes) on food. Some of my favorite parts;

Hamburgers Can Be Great
Beef in the Raw
Tasty, Thrifty Oxtail
The Friendliest Meal (Croque Monsieu)
My Six Essential Herbs (Basil, Bay Leaf, Rosemary, Savory, Tarragon, Thyme, Parsley,
Know Your Spices
Tea Drinkers Unite
Hot Chocolate!
Nothing Beats Homemade Bread

Etc...

[Avi · Rating 4 out of 5]

Pretty good writing style, some interesting recipes.

[Valerie Sherman · Rating 4 out of 5]

I was given an old copy of this, which is one of the most strange and wonderful cookbooks I've read. It's basically a time capsule - partly a journey through a forgotten culinary America, partly memoir, and partly recipe. I have made a few things, but the real treat is feeling like you're sitting down with James Beard to learn about cooking and hospitality in the early 20th century.

[Rhonda · Rating 4 out of 5]

Short stories about different foods Beard has had & cooked that makes me hungry almost every time I crack it open.

[Monica Willyard Moen · Rating 3 out of 5]

This wonderful man taught me how to make the perfect hamburger when I was 13 years old. I still do it his way most of the time. When I was growing up, braille books were very rare, and I generally had to wait months between the time I sent one book back and got another. When I called The local library for the blind to ask for cookbooks, they didn’t take into account that I was a kid. So, starting at the age of 10 years old, I received books by Julia child, Raymond Sokolov, Kraig Claiborne, Pierre Franey, and James beard. While other children my age were learning from books written for kids like the excellent one from Better Homes & Gardens, I was learning about gourmet food. No one told me that I had jumped into the deep end of the pool without any swimming lessons. What a blessing for me! If I could go back in time and change it, I wouldn’t even consider it. No one was around to tell me that I couldn’t do it, so I did it. I loved it!
This is the first book I read by James Beard. It’s recipes make food that is delicious, and the essays range from practical to whimsical musings. My mom is a very bad cook. My reason for wanting cookbooks in the first place was to learn to cook him self defense. This book, along with Julia Child’s book Mastering the Art of French cooking,started my journey into life without canned spam, boxed macaroni and cheese, and sliced American cheese processed cheese food. It struck me with the pleasure and power one might feel when discovering love for the first time or losing one’s virginity. It was a total and complete shift in thinking, taste, and goals. I am reading it again this month since I always seem to learn something new, like catching up with an old friend.

[Tracy · Rating 4 out of 5]

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 familiarity with cooking that a novice might find disheartening. Often the instructions call for "preparing [something:] in the usual manner" or similar. Still, for an experienced cook, it's a fun read and offers lots of interesting recipes to try. I mark books like this with Post Its and this book is a veritable forest of little flags!

[Joseybird · Rating 4 out of 5]

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 contemplate making if it were adapted for butter instead).

This is, of course, just a matter of taste on my part. I'm now eager to search out more of Beard's wonderful tomes!

[Aarti · Rating 3 out of 5]

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...

[Nathanial · Rating 5 out of 5]

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.

[Jc · Rating 5 out of 5]

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]

[Drew · Rating 4 out of 5]

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.

[Carolyn · Rating 4 out of 5]

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.

[Erik · Rating 3 out of 5]

This was an enjoyable read. Though I have to admit I liked "Delights and Prejudices" quite a bit more. A much more personal book.

[Anie · Rating 3 out of 5]

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.

[Ed [Redacted] · Rating 4 out of 5]

One of the best of the food writers. The information is dated but the recipes certainly still work.

[Barbara]

Classic Beard. Now reading The Essential Beard Cook Book.

[Nicole Blackburn · Rating 4 out of 5]

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 · Rating 3 out of 5]

Interesting but would have been more relevant if I read it about 15 years ago as the world of food is ever-evolving.

[Shay C · Rating 5 out of 5]

The dean of American cookery. Amazing collection of Beard columns on food and entertaining. Fun read with great recipes.

[Martin Mcclanan · Rating 5 out of 5]

Really enjoyed this collection of recipes and antidotes from the master!

[Jeanette]

this is a really interesting and excellent resource for anyone interested in food/cooking etc