James Beard: A Biography

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HarperCollins, 1993 - Biography & Autobiography - 357 pages
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Beard was the first person to become a major food celebrity in this country, the first chef to take American food seriously at a time when French food was revered above all, and, more than any other individual, helped create the food industry as it is today. A portrait of a flamboyant, complex man and a social history of eating over the last century. Photographs.

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JAMES BEARD: A Biography

User Review  - Jane Doe - Kirkus

``Born fat to a food-obsessed mother,'' as Clark (former editor of The Journal of Gastronomy) puts it, America's preeminent foodie (1903-85) was an overstuffed child whose acting career was foiled by ... Read full review

Contents

Acknow ledgments IX
1
One 18821902
5
Two 19031915
29
Copyright

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About the author (1993)

Robert Clark is the author of the novels "In the Deep Midwinter" and "Mr. White's Confession," as well as "River of the West," a cultural history of the Columbia River, and "The Solace of Food," a biography of James Beard. He is also the recipient of the Edgar Award for Best Mystery. A native of St. Paul, Minneapolis, he lives in Seattle with his wife and two children.

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