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James Beard

The Armchair James Beard Hardcover – April 1, 1999

by James Beard (Author), John Ferrone (Editor), Barbara Kafka (Foreword)

13 ratings

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Selected writings on food and drink by America's best-loved culinary master, with 130 recipes.

Print length

346 pages
Language

English
Publisher

UNKNO
Publication date

April 1, 1999
Dimensions

6 x 1.25 x 9 inches
ISBN-10

1558217371
ISBN-13

978-1558217379
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James Beard
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Editorial Reviews

From Library Journal

Lovers of opinionated erudition on food will devour this beautifully selected anthology. Editor Ferrone, having worked with James Beard on books and numerous articles, has applied his longitudinal perspective in collecting and assembling the culinary master's essays on everything from main courses to condiments; dining in restaurants, hospitals, and al fresco; libations and desserts; and broader philosophical concerns on gastronomy. Each chapter has captured Beard's feeling for food, his wicked sense of humor, his consummate excellence as a writer, and even his love of controversyAwho else would advocate electric over gas stoves? The 150 recipes cover the globe and honor the palate. Most of all, though, this is the perfect book for those who only have time to read in bits but wants a quick shot of wit along with their culinary fantasies. Highly recommended for all culinary collections.AWendy Miller, Lexington P.L., KY
Copyright 1999 Reed Business Information, Inc.

Review

"A beautifully selected anthology."--Library Journal

"In the beginning, there was James Beard." --Julia Child

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Product details

Publisher ‏ : ‎ UNKNO; 1st edition (April 1, 1999)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 346 pages
ISBN-10 ‏ : ‎ 1558217371
ISBN-13 ‏ : ‎ 978-1558217379
Item Weight ‏ : ‎ 1.3 pounds
Dimensions ‏ : ‎ 6 x 1.25 x 9 inches

Best Sellers Rank: #3,270,591 in Books (See Top 100 in Books)
- #1,502 in Appetizer Cooking (Books)
- #3,303 in Gastronomy Essays (Books)

Customer Reviews:
13 ratings

About the author

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James Beard

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James Beard (1903-1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the "dean of American cookery" by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.

Customer reviews

5 star		66%
4 star		12%
3 star		10%
2 star 0% (0%)		0%
1 star		11%

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Top reviews from the United States

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Sheilah Lavelle

James Beard is still he best

Reviewed in the United States on March 4, 2020

Verified Purchase

I love James Beard cookbooks and articles. He was witty and really knew good food. He did not make up ew recipes just to have something newer, not better, than what came before.

Reviewed in the United States on July 15, 2017

Verified Purchase

It contains a lot of info already published in his book " Delights and Prejudices ", but is still a very nice read.

5 people found this helpful

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Rob Stagis

Three Stars

Reviewed in the United States on March 2, 2017

Verified Purchase

h is a treasure, but recipes are seriously dated.

One person found this helpful

Helpful

Brian Gardiner

Five Stars

Reviewed in the United States on May 25, 2018

Excellent service.

A cookbook you can read with fascination!

Reviewed in the United States on November 6, 2007

This is a fascinating read about the Great Culinary Artist, James Beard, whose popularity peaked in the 1940s and '50s. It's a biography, articles by Beard himself, and an excellent 'scratch cooking' gourmet cookbook.

Beard was an old school chef and the antithesis of Poppy Cannon ('The Can-Opener Cookbook'), and he's almost solely responsible for popularizing scratch and gourmet cooking with home cooks. He was also an excellent outdoor chef, stemming from his childhood upraising on the northwest coast of the United States in the early 20th Century, all of which is detailed in the book.

Beard's techniques are copiously noted herein and the volume is quite readable. Any professional chef or home cook can learn a great deal from this fine book. I highly recommend it for casual readers as well.
[...]

8 people found this helpful

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A taste of the past.

Reviewed in the United States on April 24, 2000

After reading this charming collection of James Beards experiences with food and important people in his life - I now know why James Beard is so revered and honored for his amazing talents.

His inspiration continues to flow through his books and this is a must read for the cookbook collector or anyone who wants a taste of the past.

~The Rebecca Review

8 people found this helpful

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