Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
About this book
From the James Beard Foundation:Beard on Food, which describes the places, people, and pleasures that Beard associated with food, is compilation of a series of newspaper columns that he wrote in the early 1970s with the help of José Wilson, his friend and former editor of House & Garden. In the introduction to the book, William Rice wrote, “the genuineness of James Beard’s lifelong passion for food and cookery is reflected throughout the volume.” Book history:1974 published2000 revised with an introduction by Julia Child and a foreword by William Rice as part of the James Beard Library of Great American Cooking series, while longer having a subtitle2007 new cover and a subtitle added back, foreword by Mark Bittman added2008 released as an e-book2012 new cover note about the author:Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
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