The Armchair James Beard
(eBook)

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Published
Open Road Media, 2015.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781504004558

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Citations

APA Citation, 7th Edition (style guide)

James Beard., James Beard|AUTHOR., & John Ferrone|AUTHOR. (2015). The Armchair James Beard . Open Road Media.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

James Beard, James Beard|AUTHOR and John Ferrone|AUTHOR. 2015. The Armchair James Beard. Open Road Media.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

James Beard, James Beard|AUTHOR and John Ferrone|AUTHOR. The Armchair James Beard Open Road Media, 2015.

MLA Citation, 9th Edition (style guide)

James Beard, James Beard|AUTHOR, and John Ferrone|AUTHOR. The Armchair James Beard Open Road Media, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouping Information

Grouped Work ID257048a4-dac8-ae5d-cf84-83c97e7d9aab-eng
Full titlearmchair james beard
Authorbeard james
Grouping Categorybook
Last Update2023-12-29 19:57:56PM
Last Indexed2024-03-27 00:17:30AM

Book Cover Information

Image Sourcehoopla
First LoadedJul 2, 2023
Last UsedSep 16, 2023

Hoopla Extract Information

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    [synopsis] => A timeless and insightful volume of essays-with more than 130 recipes-by the master of American cuisine The Armchair James Beard showcases the many roles of America's first celebrity chef: teacher, culinary alchemist, restaurant reviewer, occasional dieter, visionary, and gourmand. Collected by Beard's longtime friend and colleague John Ferrone, each essay resonates with impassioned opinions and a distinctly American voice. Beard takes us on a journey from his childhood in Portland, Oregon, to his dining and cooking experiences around the world.   These reminiscences, paired with more than 130 recipes, provide an intimate portrait of a lifetime spent studying, preparing, and enjoying food. Beard fondly recalls his father's homemade breakfast sausage seasoned with thyme and pepper; bouillabaisse made from fresh fish in the South of France; and a large, buttery baked potato aboard the Northern Pacific railroad on one of his many cross-country trips. Rich with tales of meals shared with family and old friends, Beard ponders not just the importance of what we eat, but how food brings us together, and the role it can play in our memories. Heartfelt, enlightening, and often humorous, these memoir-like selections are an inspiring addition to any culinary collection.
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