The Armchair James Beard

Edited by: John Ferrone
ISBN: 1-55821-737-1
List Price: $24.95
The Lyons Press

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Foreword by Barbara Kafka
Introduction
Editor's Note

1.
The Stomach, Heart, and Spirit of the House
Tools of my Trade
To Grind or not to Grind

2
Whatever Happened to Breakfast?
Hearty Luncheon Dishes
In Search of Cassoulet
Tea and Crumpets
Dishes to Fight Over
Summer Food
Outdoor Chefmanship
The Art of Picnicking
Christmas in Provence

3
A Stock Is a Broth Is a Bouillon
What is a Salad?
Watercress: More than a Garnish
All-American Cheese
The Delectable Oyster
The Pleasures of Lobster
Who Invented the Hamburger?
Corn it Yourself
The Wondrous Artichoke
Belgian Endive: The Elegant Vegetable
Tabitha Tickletooth's Way with Potatoes
Baked Potatoes
Hominy
Chess Pie
Apple Pie
Cream and Schlag
Quince, a Forgotten Fruit
Rhubarb, American "Pie Plant"
Marmalade, Bittersweet Treat
Praline Puzzle
Talk about Bread
Pickling Time
A Taste for Sauerkraut
Even Vinegar Has a Mother
I love Mustard
Garlic

4
The Vogue for Vodka
Gin
The Rare White Brandies
Champagne: Bottled Gaiety
Mint Julep
New Year Remedies

5
Hotel Dining in the Grand Manner
Eating and Drinking in Ireland
Falling and Rising Stars of Gastronomy
Eating My Way Across the Atlantic
Good Meals on Wheels
Send it Back

6
I Am on a Diet
Dieter's Secret
Hold the Vinaigrette
The Friendly Egg
Hospital Food

7
A Salute to Women
Chinese Cuisine
Indian Cooking
Swiss Culinary Contrasts
The Food of Provence
In Praise of English Food
"American" Cooking

8
An American Attitude Toward Food
Berrying
Life at it's Best

Index of Recipes

From The Publisher:

For more than four decades, in dozens of national magazines and newspapers, James Beard offered recipes and advice that collectively are nothing short of encyclopedic.  Portions of Beard's articles were harvested for his cookbooks, but much of his writing survived only the month, week, or day in which it appeared in a given publication.  This volume brings to light sixty-five articles, including three selections never before published, and is the only collection to draw on the full scope of Beard's magazine journalism and his syndicated column.

Together, these pieces cover Beard's broad range of expertise- from advice on the proper way to peel garlic to wise words on the best time to feast on cassoulet.  The collected articles become a memoir, granting glimpses of his childhood in Portland, Oregon, family summers by the sea, early catering experiences in New York City, and glory days as America's best-loved gourmand: dining on both sides of the Atlantic, in bistros, in dining cars, and, most satisfying of all, at home.

Full of opinionated master's notions of good food and the good life. The Armchair James Beard is meant for browsing and meditating on food, rather than for cooking.  But it does contain 130 recipes, so it is sure to send readers back to the kitchen to try their hands at the tempting dishes that Beard sets forth in this charming colection.

John Ferrone worked with James Beard on five of his cookbooks, his memoir, Delights and Prejudices, and over a hundred articles.  He also has edited a selection of Beard's letters to Helen Evans Brown, Love and Kisses and a Halo of Truffles.

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