The Armchair James Beard PDF
Preview The Armchair James Beard
EARLY BIRD BOOKS FRESH EBOOK DEALS, DELIVERED DAILY BE THE FIRST TO KNOW ABOUT FREE AND DISCOUNTED EBOOKS NEW DEALS HATCH EVERY DAY! The Armchair James Beard James Beard Edited by John Ferrone Contents Foreword by Barbara Kafka Introduction Editor’s Note 1 The Stomach, Heart, and Spirit of the House Tools of My Trade To Grind or Not to Grind 2 Whatever Happened to Breakfast? Hearty Luncheon Dishes In Search of Cassoulet Tea and Crumpets Dishes to Fight Over Summer Food Outdoor Chefmanship The Art of Picnicking Christmas in Provence 3 A Stock Is a Broth Is a Bouillon What Is a Salad? Watercress: More Than a Garnish All-American Cheese The Delectable Oyster The Pleasures of Lobster Who Invented the Hamburger? Corn It Yourself The Wondrous Artichoke Belgian Endive: The Elegant Vegetable Tabitha Tickletooth’s Way with Potatoes Baked Potatoes Hominy Chess Pie Apple Pie Cream and Schlag Quince, a Forgotten Fruit Rhubarb, American “Pie Plant” Marmalade, Bittersweet Treat Praline Puzzle Talk About Bread Pickling Time A Taste for Sauerkraut Even Vinegar Has a Mother I Love Mustard Garlic 4 The Vogue for Vodka Gin The Rare White Brandies Champagne: Bottled Gaiety Mint Julep New Year Remedies 5 Hotel Dining in the Grand Manner Eating and Drinking in Ireland Falling and Rising Stars of Gastronomy Eating My Way Across the Atlantic Good Meals on Wheels Send It Back 6 I Am on a Diet Dieters’ Secret Hold the Vinaigrette The Friendly Egg Hospital Food 7 A Salute to Women Chinese Cuisine Indian Cooking Swiss Culinary Contrasts The Food of Provence In Praise of English Food “American” Cooking 8 An American Attitude Toward Food Berrying Life at Its Best Index of Recipes Foreword Beard Revisited What a treat John Ferrone has brought us with this book, a feast of articles by James Beard that have never before appeared in book form. As a longtime friend, collaborator, and worker with Beard, Ferrone saved these pieces from oblivion and sifted and annotated them with a knowledgeable eye. Of course, they give great pleasure; but do they matter? It is natural that I would think so. I miss James Beard, as a friend, an intelligence, a repository of information, a wit, and as a lover of all things to do with food, opera, and gossip. I miss him as a teaching partner, dining partner, and a partner in abstruse gastronomical research that led to rarer and rarer books as well as more of our seemingly endless, crack-of-dawn conversations. Somewhat less personally, what I miss about Jim, what I feel is the greatest loss to the American food scene, is his distinctively American voice. He fed our nostalgia for an America we may have never known but through which he lived. He recalls in this book, as in many others, the Northwest of his childhood where hams and game hung in the cellar; where Dungeness crabs, oysters, and fish were plentiful and peddlers came to the door selling cooked hominy and fresh vegetables. He was unabashedly enthusiastic, self-taught, forward looking, and eager—until the end of his life—to know the latest innovations of young chefs. He greeted new technologies such as the food processor, the electric stove, and the microwave oven with delight. He researched American food but felt equally connected to the food of his English mother, as well as the food of France, Italy, and South America. And even though he didn’t cook it, he grew up with and was very comfortable with Chinese food. He voiced the best of America, the richness of the past, and a vision of the future. With all the writing assistants and editors that Beard had, the voice in the writing over the years remained remarkably constant. Many of his culinary passions reflected or predicted the tenor of the country, although he was never a slave to popularity. He loved outdoor cooking and wrote about it many times in his books and articles. Perhaps his large male presence presaged and encouraged the increased presence of men at the barbecue and in the kitchen. There were certainly many men in his classes. He enjoyed picnics and informality. He always served and recommended wine. He researched earlier American and American regional recipes. A substantial breakfast and tea as a meal surfaced repeatedly in his writing, along with the
Description:The list of books you might like
