Beard on Food

A classic recipe book from “an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table” (New York Times).

Foreword by New York Times–bestselling author Mark Bittman

In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food—unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun.

In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.

Praise for James Beard

“In the history of American cooking there are three towering figures: Fannie Farmer . . . Irma S. Rombauer . . . and James Beard, whose many cookbooks and countless appearances in public forums encouraged us in the belief that cooking could be more fun than chore.” —Washington Post

“In matters of the palate James Beard is absolutely to be trusted . . . He is always on target.” —Chicago Tribune

“Too much of James Beard can never be enough for me.” —New York magazine