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Author: James Beard
Publisher: Open Road Media
ISBN: 1504004515
Category : Cooking
Languages : en
Pages : 270
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Book Description
A richly evocative memoir from the man whom the New York Times dubbed the “dean of American cookery,” recalling the flavors of his past In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong “taste memories”—the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard for the rest of his life. From devouring a raw onion as an infant to scouring the globe in search of local flavors as an adult, Delights and Prejudices is full of witty and illuminating stories that open a door into the world of one of America’s first and perhaps greatest epicures. Packed with more than one hundred fifty recipes, including corn chili soufflé, fried oysters, and peach preserves, this very personal account of his life is as close to an autobiography as Beard ever penned. For those who love to cook or simply love to eat, there remains no better teacher than James Beard.
Author: James Beard
Publisher: Open Road Media
ISBN: 1504004515
Category : Cooking
Languages : en
Pages : 270
Get Book Here
Book Description
A richly evocative memoir from the man whom the New York Times dubbed the “dean of American cookery,” recalling the flavors of his past In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong “taste memories”—the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard for the rest of his life. From devouring a raw onion as an infant to scouring the globe in search of local flavors as an adult, Delights and Prejudices is full of witty and illuminating stories that open a door into the world of one of America’s first and perhaps greatest epicures. Packed with more than one hundred fifty recipes, including corn chili soufflé, fried oysters, and peach preserves, this very personal account of his life is as close to an autobiography as Beard ever penned. For those who love to cook or simply love to eat, there remains no better teacher than James Beard.
Author: James Beard
Publisher: Running PressBook Pub
ISBN: 9780762428458
Category : Biography & Autobiography
Languages : en
Pages : 240
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Book Description
This classic armchair read is the sixth volume in our James Beard Library of Great American Cooking and is considered by many to be the best of the collection. The closest the ""Dean of American Cooking"" ever came to writing an autobiography, Delights and Prejudices is full of insightful, entertaining stories that chronicle the development of one of America's most discerning palates. Along the way, Beard shares more than 150 recipes for sumptuous treats like scalloped clams, potato gnocchi, and much more, including many recipes from his own mother's kitchen. In the words of Julia Child, ""It is a wonderful event for all lovers of good cooks and good food that Delights and Prejudices is with us again.
Author: James Beard
Publisher:
ISBN:
Category :
Languages : en
Pages : 339
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Book Description
Author: Evan Jones
Publisher: Simon and Schuster
ISBN: 0671750267
Category : Cooking
Languages : en
Pages : 389
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Book Description
Describes the life of the cook who made "theater" out of cooking in posh circles, teaching classes, and giving cooking demonstrations.
Author: James Beard
Publisher: Bloomsbury Publishing USA
ISBN: 1596917156
Category : Cooking
Languages : en
Pages : 354
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Book Description
The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge 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 just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.
Author: John Birdsall
Publisher: W. W. Norton & Company
ISBN: 0393635724
Category : Biography & Autobiography
Languages : en
Pages : 480
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Book Description
A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.
Author: James A. Beard
Publisher: William S. Konecky Associates
ISBN: 9781568521084
Category :
Languages : en
Pages : 352
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Book Description
"One of the most important culinary works of this century" (Jim Dodge), "Delights and Prejudices" presents a "timeless celebration of the good life as well as a very personal view of how one of our gastronomical greats developed his palate and his lifelong passion" (Julia Child). Lightning Print On Demand Title
Author: Elizabeth S. Demers Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 507
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Book Description
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
Author: Curtis Sittenfeld
Publisher: Random House Trade Paperbacks
ISBN: 0812980344
Category : Fiction
Languages : en
Pages : 530
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Book Description
NEW YORK TIMES BESTSELLER • Wonderfully tender and hilariously funny, Eligible tackles gender, class, courtship, and family as Curtis Sittenfeld reaffirms herself as one of the most dazzling authors writing today. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR AND THE TIMES (UK) This version of the Bennet family—and Mr. Darcy—is one that you have and haven’t met before: Liz is a magazine writer in her late thirties who, like her yoga instructor older sister, Jane, lives in New York City. When their father has a health scare, they return to their childhood home in Cincinnati to help—and discover that the sprawling Tudor they grew up in is crumbling and the family is in disarray. Youngest sisters Kitty and Lydia are too busy with their CrossFit workouts and Paleo diets to get jobs. Mary, the middle sister, is earning her third online master’s degree and barely leaves her room, except for those mysterious Tuesday-night outings she won’t discuss. And Mrs. Bennet has one thing on her mind: how to marry off her daughters, especially as Jane’s fortieth birthday fast approaches. Enter Chip Bingley, a handsome new-in-town doctor who recently appeared on the juggernaut reality TV dating show Eligible. At a Fourth of July barbecue, Chip takes an immediate interest in Jane, but Chip’s friend neurosurgeon Fitzwilliam Darcy reveals himself to Liz to be much less charming. . . . And yet, first impressions can be deceiving. Praise for Eligible “Even the most ardent Austenite will soon find herself seduced.”—O: The Oprah Magazine “Blissful . . . Sittenfeld modernizes the classic in such a stylish, witty way you’d guess even Jane Austen would be pleased.”—People (book of the week) “[A] sparkling, fresh contemporary retelling.”—Entertainment Weekly “[Sittenfeld] is the ideal modern-day reinterpreter. Her special skill lies not just in her clear, clean writing, but in her general amusement about the world, her arch, pithy, dropped-mike observations about behavior, character and motivation. She can spot hypocrisy, cant, self-contradiction and absurdity ten miles away. She’s the one you want to leave the party with, so she can explain what really happened. . . . Not since Clueless, which transported Emma to Beverly Hills, has Austen been so delightedly interpreted. . . . Sittenfeld writes so well—her sentences are so good and her story so satisfying. . . . As a reader, let me just say: Three cheers for Curtis Sittenfeld and her astute, sharp and ebullient anthropological interest in the human condition.”—Sarah Lyall, The New York Times Book Review “A clever, uproarious evolution of Austen’s story.”—The Denver Post “If there exists a more perfect pairing than Curtis Sittenfeld and Jane Austen, we dare you to find it. . . . Sittenfeld makes an already irresistible story even more beguiling and charming.”—Elle “A playful, wickedly smart retelling of Jane Austen’s Pride and Prejudice.”—BuzzFeed “Sittenfeld is an obvious choice to re-create Jane Austen’s comedy of manners. [She] is a master at dissecting social norms to reveal the truths of human nature underneath.”—The Millions “A hugely entertaining and surprisingly unpredictable book, bursting with wit and charm.”—The Irish Times “An unputdownable retelling of the beloved classic.”—PopSugar
Author: Betina Krahn
Publisher: Berkley
ISBN: 9780515139723
Category : Librarians
Languages : en
Pages : 0
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Book Description
Librarian Abigail Merchant stumbles upon the journals of an eccentric scholar, leading her on a quest to find the Great Library of Alexandria and recover a priceless artifact with the help of an ex-legionnaire with a checkered past.
