Foreword by Mark Bittman
A kitchen classic, now available in paperback for the first time. In the 1974 classic Beard on Food, one of America’s great culinary thinkers and teachers collects his own favorite writing, on topics ranging from the perfect hamburger to the pleasures of oxtail, from salad dressing to sauce diable--all accompanied by delicious recipes. Together, they comprise an invaluable reference for cooks, and advance Beard’s appealing philosophy of food--unfussy, erudite, and exuberant.
An essential addition to the library of any home cook or food enthusiast.