Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking

A classic recipe book from "an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table" (New York Times).

Foreword by New York Times–bestselling author Mark Bittman

In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It'...