James Beard

James Beard
Nascimento	5 de maio de 1903 Portland
Morte	21 de janeiro de 1985 Nova Iorque
Cidadania	Estados Unidos
Alma mater	Reed College Washington High School
Ocupação	chef, escritor, cozinheiro
Causa da morte	insuficiência cardíaca
[edite no Wikidata]

James Beard (5 de maio de 1903 - 21 de janeiro de 1985) 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 OCLC 25716217
• Benson & Hedges 100's presents 100 of the world's greatest recipes (1976) Philip Morris Inc., New York OCLC 5867311
• 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 ISBN 978-0-02508-070-6
• Love and Kisses and a Halo of Truffles (1994) Arcade, edited by John Ferrone ISBN 978-1-55970-264-5
• The James Beard Cookbooks (1997) Thames and Hudson, edited by John Ferrone
• The Armchair James Beard (1999) The Lyons Press, edited by John Ferrone ISBN 978-1-55821-737-9
• The Essential James Beard Cookbook (2012) St. Martin's Press ISBN 978-0-31264-218-1

Ver também

• Fundação James Beard

Referências

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