James Beard
James Beard
James Andrew Beardwas an American cookbook author, teacher, syndicated columnist and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. His legacy lives on in twenty books, other writings and his foundation's annual James Beard awards in a number of culinary genres...
NationalityAmerican
ProfessionChef
Date of Birth5 May 1903
CityPortland, OR
CountryUnited States of America
James Beard quotes about
When you cook, you never stop learning. That's the fascination of it all.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
The only thing that will make a souffle fall is if it knows you're afraid of it.
The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.
If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.
Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.