<div>An intimate look into the kitchens and lives of two celebrated American food legends and friends Renowned culinary master James Beard and his dear friend, chef Helen Evans Brown, shared both a love of food and a keen insight into the changing palate of American diners. In this twelve-year, bicoastal epistolary exchange of three hundred letters, Beard and Brown offer not only tidbits of indispensible culinary guidance but also two fascinating perspectives on cooking. Whether swapping recipes for dishes like chocolate crepes and roast duck, trading descriptions of delicious meals, or exchanging stories about their travels, Beard and Brown bring their world to vivid life, and their letters provide a unique snapshot of a culinary love affair that is guaranteed to delight epicureans of all stripes. This charming conversation between two great food-loving friends is both a historic gem and a heartwarming, witty account of a deep and meaningful relationship that lasted a lifetime. </div>

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Love and Kisses and a Halo of Truffles

<div>A timeless and insightful volume of essays&mdash;with more than 130 recipes&mdash;by the master of American cuisine The Armchair James Beard showcases the many roles of America&rsquo;s first celebrity chef: teacher, culinary alchemist, restaurant reviewer, occasional dieter, visionary, and gourmand. Collected by Beard&rsquo;s longtime friend and colleague John Ferrone, each essay resonates with impassioned opinions and a distinctly American voice. Beard takes us on a journey from his childhood in Portland, Oregon, to his dining and cooking experiences around the world. These reminiscences, paired with more than 130 recipes, provide an intimate portrait of a lifetime spent studying, preparing, and enjoying food. Beard fondly recalls his father&rsquo;s homemade breakfast sausage seasoned with thyme and pepper; bouillabaisse made from fresh fish in the South of France; and a large, buttery baked potato aboard the Northern Pacific railroad on one of his many cross-country trips. Rich with tales of meals shared with family and old friends, Beard ponders not just the importance of what we eat, but how food brings us together, and the role it can play in our memories. Heartfelt, enlightening, and often humorous, these memoir-like selections are an inspiring addition to any culinary collection. </div>

The Armchair James Beard

<div>The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more</div>

John Ferrone
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The Armchair James Beard

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