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Beard on food - Beard on Food: The Best Recipes and Kitchen Wisdom from.


James Andrews Beard (May 5, 1903 – January 21, 1985) was an American cook, cookbook author, teacher and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. [1] His legacy lives on in twenty books, other writings and his foundation's annual James Beard awards in a number of culinary genres.

James Andrews Beard was born in Portland, Oregon , in 1903 to Elizabeth and John Beard. His mother operated the Gladstone Hotel, and his father worked at the city's customs house . The family vacationed on the Pacific coast in Gearhart, Oregon , where Beard was exposed to Pacific Northwest cuisine .

Common ingredients of this cuisine are salmon , shellfish and other fresh seafood ; game meats such as moose , elk , or venison ; mushrooms , berries , small fruits , potatoes , kale and wild plants such as fiddleheads or young pushki ( Heracleum maximum , or cow parsnip).

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James Andrews Beard (May 5, 1903 – January 21, 1985) was an American cook, cookbook author, teacher and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. [1] His legacy lives on in twenty books, other writings and his foundation's annual James Beard awards in a number of culinary genres.

James Andrews Beard was born in Portland, Oregon , in 1903 to Elizabeth and John Beard. His mother operated the Gladstone Hotel, and his father worked at the city's customs house . The family vacationed on the Pacific coast in Gearhart, Oregon , where Beard was exposed to Pacific Northwest cuisine .

Common ingredients of this cuisine are salmon , shellfish and other fresh seafood ; game meats such as moose , elk , or venison ; mushrooms , berries , small fruits , potatoes , kale and wild plants such as fiddleheads or young pushki ( Heracleum maximum , or cow parsnip).




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