James Beard (5 de maio de 1903 - 21 de janeiro de 1985)Clark, Robert (1993). James Beard: A Biography. HarperCollins. pp. 326. ISBN 978-0060167639 foi um chef estadunidense, autor de livros de receitas, professor e personalidade da televisão. Ele foi o pioneiro em programas de culinária na televisão, ensinou na The James Beard Cooking School em Nova York e Seaside, Oregon, e deu muitas palestras. Ele enfatizou a culinária americana, preparada com ingredientes americanos frescos e saudáveis, para um país que acaba de se tornar ciente de sua própria herança culinária. Beard ensinou e orientou gerações de chefs profissionais e entusiastas da comida. Ele publicou mais de vinte livros e sua memória é homenageada pelos prêmios anuais James Beard de sua fundação.
Trabalhos
Hors d'Oeuvre and Canapés (1940) M. Barrows & Co., revised in 1963 and 1985 Cook It Outdoors (1941) M. Barrows & Co. Fowl and Game Cookery (1944) M. Barrows & Co. The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert (1949) Simon & Schuster, reissued in 1982 as The Fireside Cookbook Paris Cuisine (1952) Little, Brown and Company Beard co-wrote Paris Cuisine with British journalist Alexander Watt. The Complete Book of Barbecue & Rotisserie Cooking (1954) Maco Magazine Corp., reissued in 1958 as New Barbecue Cookbook and again in 1966 as Jim Beard's Barbecue Cookbook Complete Cookbook for Entertaining (1954) Maco Magazine Corp. How to Eat Better for Less Money (1954) Simon & Schuster James Beard's Fish Cookery (1954) Little, Brown, reissued in 1976 and 1987 in paperback as James Beard's New Fish Cookery Casserole Cookbook (1955) Maco Magazine Corp. The Complete Book of Outdoor Cookery (1955) Doubleday The James Beard Cookbook (1959) Dell Publishing, revised in 1961, 1970, 1987 (paperback) and 1996 Treasury of Outdoor Cooking (1960) Golden Press Delights & Prejudices: A Memoir with Recipes (1964) Atheneum, revised in 1981 and 1990 James Beard's Menus for Entertaining (1965) Delacorte Press How to Eat (and Drink) Your Way through a French (or Italian) Menu (1971) Atheneum James Beard's American Cookery (1972) Little, Brown and Company Beard on Bread (1973) Alfred A. Knopf, revised in 1995 (paperback) James Beard Cooks with Corning (1973) Beard on Food (1974) Knopf New Recipes for the Cuisinart Food Processor (1976) James Beard's Theory & Practice of Good Cooking (1977) Knopf, revised in 1978, 1986, and 1990 The New James Beard (1981) Knopf, revised in 1989 Beard on Pasta (1983) Knopf The Grand Grand Marnier Cookbook, with John Chang McCurdy (1982) TBWA Advertising, Inc., New York Benson & Hedges 100's presents 100 of the world's greatest recipes (1976) Philip Morris Inc., New York The James Beard Cookbook on CuisineVu (1987) A computer diskette with about 125 recipes from The James Beard Cookbook (unpublished) James Beard's Simple Foods (1993) Macmillan Love and Kisses and a Halo of Truffles (1994) Arcade, edited by John Ferrone The James Beard Cookbooks (1997) Thames and Hudson, edited by John Ferrone The Armchair James Beard (1999) The Lyons Press, edited by John Ferrone The Essential James Beard Cookbook (2012) St. Martin's Press
Coleção arquivística The James Beard Papers are housed in the Fales Library at New York University.
Ver também
Fundação James Beard
Beard, James Beard, James Categoria:Chefs LGBT