PrintNYT Great James Beard Article...With Recipes!
Required reading for any serious foodie NYT Magazine article on James Beard with recipes! (Hope this link works...)
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4 Comments:
@chiff0........I have a pint of heavy cream and now I know exactly what I'm going to do with it. I also know what book I'm buying next. Thanks for sharing.
PerkyMac at 9:48AM on 03/15/08
Thanks for posting this, chiff... I really enjoyed the piece, and I've just added Beard to my Amazon wish list (how on God's green earth was it ever absent in the first place? Major DUH! moment over here).
LoCo at 2:19PM on 03/15/08
I love James Beard because he blazed so many trails. I have a soft spot for him because the founder of the cooking school I attended, Peter Kump, spearheaded the movement to get the Beard House declared a landmark.
I think it's as important to review culinary history as it is to look towards the future. Personally, I feel I have a much better handle on where I'm going if I have a clear understanding of where I've been. :D :D :D
chiff0nade at 3:26PM on 03/15/08
James Beard's"Theory And Practice Of Good Cooking" is right up there with Julia for teaching basic techniques for me. I don't actually use his recipes anymore but he helped me understand how and why to do things.
NO_Pam at 9:35PM on 03/17/08