James Beard: A BiographyBeard 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. |
Other editions - View all
Common terms and phrases
American Cookery American cooking appetite baked Baum beach Beard Glaser Wolf became Callvert celebrity chef chicken clams classes Coast consumer Cookbook cooking school crab Craig Claiborne cream cuisine culinary culture d'Oeuvre Delights and Prejudices Despite diet dining room dinner Dione Lucas dishes domestic science eating Elizabeth David Fannie Farmer flavor food community food editor food writers France French Cooking French cuisine friends gastronomic Gearhart genuine Gino gourmet grilled Helen Brown home economists Hors d'Oeuvre increasingly ingredients James Beard James Beard Cookbook James's José Judith Jones Julia Child kitchen less lunch M. F. K. Fisher magazine Mary Hamblet Mary's meals menus Oregon Oregonian Owen Summers oysters Paris perhaps Portland produced promoted recipes restaurant returned role Ruth Norman salad Salmon Street San Francisco sauce seemed sexual social style summer taste theater tion traditions weeks wine women writing York