Book: The Man Who Ate Too Much The Life of James Beard


This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.

  • Author : John Birdsall
  • Publisher : W. W. Norton & Company
  • Release : 06 October 2020
  • Category: Biography & Autobiography
  • Pages : 464
  • ISBN 13 : 9780393635720

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Book The Man Who Ate Too Much  The Life of James Beard
Score: 4
From 1 Ratings

The Man Who Ate Too Much The Life of James Beard Book Summary :

The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fil

Book: The Man Who Ate Too Much


Informed by never-before-tapped correspondence and lush with details of a golden age of home cooking, The Man Who Ate Too Much is a commanding portrait of a towering figure who still represents the best in food.

  • Author : John Birdsall
  • Publisher : W. W. Norton
  • Release : 06 October 2020
  • Category: Biography & Autobiography
  • Pages : 496
  • ISBN 13 : 0393635716

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Book The Man Who Ate Too Much
Score: 4
From 1 Ratings

The Man Who Ate Too Much Book Summary :

After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties synonymous with the nation's food for decades, even after his death in 1985. In the first biography of Beard in twenty-five years, acclaimed writer John Birdsall argues that Beard's struggles as a closeted gay man directly influenced his creation of an American cuisine. Starting in the 1920s, Beard escaped loneliness and banishment by traveling abroad to places where people ate for pleasure, not utility, and found acceptance at home by crafting an American ethos of food likewise built on passion and delight. Informed by never-before-tapped correspondence and lush with details of a golden age of home cooking, The Man Who Ate Too Much is a commanding portrait of a towering figure who still represents the best in food.

Book: The Man Who Ate Everything


Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.

  • Author : Jeffrey Steingarten
  • Publisher : Vintage
  • Release : 08 June 2011
  • Category: Cooking
  • Pages : 528
  • ISBN 13 : 9780307797827

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Book The Man Who Ate Everything
Score: 3.5
From 16 Ratings

The Man Who Ate Everything Book Summary :

Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment. Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter. Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.

Book: Provence 1970


Provence, 1970 is about a singular historic moment.

  • Author : Luke Barr
  • Publisher : Clarkson Potter
  • Release : 22 October 2013
  • Category: Biography & Autobiography
  • Pages : 320
  • ISBN 13 : 9780770433314

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Book Provence  1970

Provence 1970 Book Summary :

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

Book: The Essential James Beard Cookbook


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.

  • Author : James Beard
  • Publisher : St. Martin's Press
  • Release : 30 October 2012
  • Category: Cooking
  • Pages : 400
  • ISBN 13 : 9781250027887

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Book The Essential James Beard Cookbook

The Essential James Beard Cookbook Book Summary :

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

Book: The New James Beard


In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions.

  • Author : James Beard
  • Publisher : Open Road Media
  • Release : 01 September 2015
  • Category: Cooking
  • Pages : 632
  • ISBN 13 : 9781504004572

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Book The New James Beard

The New James Beard Book Summary :

A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.

Book: Epicurean Delight Life and Times of James Beard


Chronicles the life of the famous chef, from his Oregon childhood to his rise to the top of the international food world, and includes over ninety of his favorite recipes

  • Author : Evan Jones
  • Publisher : Simon and Schuster
  • Release : 01 October 1992
  • Category: Cooking
  • Pages : 384
  • ISBN 13 : 9780671750268

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Book Epicurean Delight  Life and Times of James Beard
Score: 4.5
From 2 Ratings

Epicurean Delight Life and Times of James Beard Book Summary :

Chronicles the life of the famous chef, from his Oregon childhood to his rise to the top of the international food world, and includes over ninety of his favorite recipes

Book: James Beard


Robert Clark also demonstrates the influence of James Beard upon the next generation of chefs, including Alice Waters and Barabara Kafka.

  • Author : Robert Clark
  • Publisher :
  • Release : 01 May 1997
  • Category: Cooks
  • Pages : 357
  • ISBN 13 : 1898697655

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Book James Beard

James Beard Book Summary :

A biography of American chef, actor and self-publicist, James Beard, set against a history of the American table during the period of its greatest changes. Robert Clark also demonstrates the influence of James Beard upon the next generation of chefs, including Alice Waters and Barabara Kafka.

Book: The Book of Eating


Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ...

  • Author : Adam Platt
  • Publisher : HarperCollins
  • Release : 12 November 2019
  • Category: Biography & Autobiography
  • Pages : 272
  • ISBN 13 : 9780062293565

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Book The Book of Eating

The Book of Eating Book Summary :

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

Book: The James Beard Cookbook


Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

  • Author : James Beard
  • Publisher : Open Road Media
  • Release : 03 March 2015
  • Category: Cooking
  • Pages : 477
  • ISBN 13 : 9781504004497

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Book The James Beard Cookbook
Score: 2
From 1 Ratings

The James Beard Cookbook Book Summary :

The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies (The New York Times). Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master. Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

Book: Hawker Fare


The book starts with stories from his roving career as a classically trained chef, as well as his travels as an adult in his parents’ homelands—his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s ...

  • Author : James Syhabout
  • Publisher : HarperCollins
  • Release : 23 January 2018
  • Category: Cooking
  • Pages : 368
  • ISBN 13 : 9780062656100

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Book Hawker Fare
Score: 3
From 1 Ratings

Hawker Fare Book Summary :

From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands. From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.