James Beard Celebration Cookbook

The James Beard Celebration cookbook shares 225 recipes from famous chefs and his own collection. Beard is a renowned food authority in America. 


Format: Hardcover and dust jacket, 415 pages 

Copyright: 1990, First Edition 

Publisher: Wing Books 

Edited by: Barbara Kafka 

ISBN: 9780688076375

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Description: James Beard was America's best-known food personality. He was the man the nation welcomed into its kitchens. His teaching and writing have influenced every chef of importance in America. "He personified American food," writes Barbara Kafka. 

The James Beard Celebration Cookbook is a tribute to him, featuring 225 recipes from his own kitchen as well as from his students, many of whom are now among America's leading chefs. Highlights include Barbara Kafka's famous Bouillabaisse, Craig Claiborne's Onion Sandwiches, Pierre Franey's Salmon Mousse with Lobster Sauce, Julia Child's Curried Lamb Hash, Larry Forgione's Creamy Hash-Browned Potatoes, Wolfgang Puck's Corn Muffins with Jalapefio Peppers and Fresh Rosemary, Claudia Roden's Almond and Pine Nut Pastry, Marion Cunning-ham's Angel Food Cake with White Mountain Frosting, and Jimmy Schmidt's Ginger and Passion Fruit Creme Brulee. Some of Beard's own recipes include his famous Boiled Beef and Black Fruitcake, as well as Rose Levy Beranbaum's interpretation of Beard's Crepes aux Duxelles and Jeff Smith's version of his Gingered Scallops. 

Along the way, Jim's friends, colleagues, and former students, now legendary names in the food world, share their special memories of him. Julia Child fondly recalls the time James Beard dumped a big tub of her spoiled clam chowder down the disposal in front of national newspaper food editors. Gael Greene pictures Jim at the end of one of his classes, slicing a juicy, jiggling piece of beef brisket and popping the fat into his mouth with great delight. Jacques Pepin's favorite memory of Beard is his dish-by-dish description of a meal prepared by the renowned French chef Fernand Point in the 1940s. 

In addition, The James Beard Celebration Cookbook begins with a memoir started by James Beard and Barbara Kafka several years before his death. In these sessions, Jim talked about his mother, his childhood, and his growing sense of self-awareness. Together with the memories that appear throughout the book, his recollections form a one-of-a-kind portrait of James Beard. 

This book, like a Christmas goose, is stuffed with memories, and it contains recipes that represent the best that America's cooks have to offer -- all inspired by Beard. The James Beard Celebration Cookbook is a collaborative effort that benefits The James Beard Foundation, a not-for-profit organization to preserve the Beard tradition: remembering America's culinary past and promoting its future. 


Condition: Good condition. 

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