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
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.
When you cook, you never stop learning. That's the fascination of it all.
The secret of good cooking is, first, having a love of it.
Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.
If you have never tasted a braised vegetable, you'll find it is a revelation.
I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.
Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.
It's foolish to go through life bemoaning the fact that you can't have this or that. Twaddle! You can omit certain foods and still enjoy eating.
It is true thrift to use the best ingredients available and to waste nothing.
I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs.
The roe of the Russian sturgeon has probably been present at more important international affairs than have all the Russian dignitaries of history combined. This seemingly simple article of diet has taken its place in the world along with pearls, sables, old silver, and Cellini cups.
Goodness, how much there is to learn about food!
I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.
No vegetable exists which is not better slightly undercooked.