Beard on Food
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, veget…
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Produktdetails
- ISBN: 978-1-59691-715-6
- EAN: 9781596917156
- Produktnummer: 13952585
- Verlag: Bloomsbury Usa
- Sprache: Englisch
- Erscheinungsjahr: 2008
- Seitenangabe: 352 S.
- Plattform: EPUB
- Masse: 0 KB
Über den Autor
Often referred to as the dean of American cookery, James Beard authored dozens of books on cooking and food before his death in 1985. Today, his Greenwich Village town house is home to the James Beard Foundation, the country's preeminent performance space and center for the culinary arts.
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