Delights and Prejudices
(eBook)

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Published
Open Road Media, 2015.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781504004510

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Citations

APA Citation, 7th Edition (style guide)

James Beard., & James Beard|AUTHOR. (2015). Delights and Prejudices . Open Road Media.

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

James Beard and James Beard|AUTHOR. 2015. Delights and Prejudices. Open Road Media.

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

James Beard and James Beard|AUTHOR. Delights and Prejudices Open Road Media, 2015.

MLA Citation, 9th Edition (style guide)

James Beard, and James Beard|AUTHOR. Delights and Prejudices 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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Grouped Work IDdb7e1ac7-85fb-efb7-692b-3ecba63cf908-eng
Full titledelights and prejudices
Authorbeard james
Grouping Categorybook
Last Update2023-12-29 19:57:56PM
Last Indexed2024-03-27 03:24:14AM

Book Cover Information

Image Sourcehoopla
First LoadedJul 25, 2023
Last UsedSep 18, 2023

Hoopla Extract Information

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    [synopsis] => A richly evocative memoir from the man whom the New York Times dubbed the "dean of American cookery," recalling the flavors of his past In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong "taste memories"-the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard for the rest of his life.   From devouring a raw onion as an infant to scouring the globe in search of local flavors as an adult, Delights and Prejudices is full of witty and illuminating stories that open a door into the world of one of America's first and perhaps greatest epicures.   Packed with more than one hundred fifty recipes, including corn chili soufflé, fried oysters, and peach preserves, this very personal account of his life is as close to an autobiography as Beard ever penned. For those who love to cook or simply love to eat, there remains no better teacher than James Beard.
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