by James Beard
Book description from Amazon:
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.
For more information about James Beard, the James Beard Foundation, delicious recipes complete with recipe finder search, James Beard awards and much more visit www.jamesbeard.org
Numero has ceased publication with the May 2013 issue. Future live chats and discussions will be determined by the participants of the Numéro Book Club. Anyone interested can send an email to numerobookclub@gmail.com Please put "numero book club" in the subject of your email. Thanks!
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