BEARD, JAMES — The James Beard Celebration Cookbook

USA, William Morrow & Company. 1990. Hardcover with dust jacket, 26.5cm. Book, 415 crisp pp, 1.2 kg to post. Edited by Barbara Kafka. Recently a booksite foolishly listed a "Top 100 cookbooks", well anytime you do something along those lines it's bound to turn into a bun fight isn't it. James Beard had no problem earning his spot in that list with a wealth of support. Perhaps not as well known in Australia as he should be - James Andrew Beard (May 5, 1903 - January 21, 1985) was an American chef and food writer & the central figure in the story of the establishment of a gourmet American food culture. He trained initially as a singer and actor but not having much luck in the theatre, he and his friend, Bill Rhodes, capitalized on the cocktail party craze by opening a catering company, "Hors d'Oeuvre, Inc.", which led to the publication of Beard's first cookbook, Hors D'Oeuvre and Canapés. During the 50s Beard made his name as 'James Beard', the brand name, the face and belly of American gastronomy. Julia Child accurately sums up Beard's personal life in a brief description: "Beard was the quintessential American cook. Well-educated and well-traveled during his eighty-two years, he was familiar with many cuisines but he remained fundamentally American. He was a big man, over six feet tall, with a big belly, and huge hands. An endearing and always lively teacher, he loved people, loved his work, loved gossip, loved to eat, loved a good time." This book is of course a marvellous gathering of his ideas, thoughts, memories & food by Beard & his friends. And, like the very best of cookbooks, you can read it like a novel. I 'm sure if you buy it you'll count your blessing for such a wise addition to your foodie library. Very Good/Very Good.