The Man Who Ate Too Much: The Life of James Beard

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The Man Who Ate Too Much: The Life of James Beard
Title The Man Who Ate Too Much: The Life of James Beard
Author
Publisher W. W. Norton & Company
Release DateOctober 6, 2020)
Category Biographies & Memoirs
Total Pages 464 pages
ISBN 978-0393635713
Book Rating 5 out of 5 from 24 reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood―until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine. 16 pages of photographs

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Title The Man Who Ate Too Much The Life of James Beard
Author John Birdsall
Publisher W. W. Norton & Company
Release Date 2020-10-06
Category Biography & Autobiography
Total Pages 464
ISBN 9780393635720
Language English, Spanish, and French
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Book Summary:

The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.

The Man Who Ate Too Much by John Birdsall

Title The Man Who Ate Too Much
Author John Birdsall
Publisher W. W. Norton
Release Date 2020-10-06
Category Biography & Autobiography
Total Pages 496
ISBN 0393635716
Language English, Spanish, and French
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Book Summary:

After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties synonymous with the nation's food for decades, even after his death in 1985. In the first biography of Beard in twenty-five years, acclaimed writer John Birdsall argues that Beard's struggles as a closeted gay man directly influenced his creation of an American cuisine. Starting in the 1920s, Beard escaped loneliness and banishment by traveling abroad to places where people ate for pleasure, not utility, and found acceptance at home by crafting an American ethos of food likewise built on passion and delight. Informed by never-before-tapped correspondence and lush with details of a golden age of home cooking, The Man Who Ate Too Much is a commanding portrait of a towering figure who still represents the best in food.

Provence 1970 by Luke Barr

Title Provence 1970
Author Luke Barr
Publisher Clarkson Potter
Release Date 2013-10-22
Category Biography & Autobiography
Total Pages 320
ISBN 9780770433314
Language English, Spanish, and French
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Book Summary:

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

The Man Who Ate Everything by Jeffrey Steingarten

Title The Man Who Ate Everything
Author Jeffrey Steingarten
Publisher Vintage
Release Date 2011-06-08
Category Cooking
Total Pages 528
ISBN 9780307797827
Language English, Spanish, and French
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Book Summary:

Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment. Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter. Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.

The New James Beard by James Beard

Title The New James Beard
Author James Beard
Publisher Open Road Media
Release Date 2015-09-01
Category Cooking
Total Pages 632
ISBN 9781504004572
Language English, Spanish, and French
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Book Summary:

A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.

Title Epicurean Delight Life and Times of James Beard
Author Evan Jones
Publisher Simon and Schuster
Release Date 1992-10-01
Category Cooking
Total Pages 384
ISBN 9780671750268
Language English, Spanish, and French
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Book Summary:

Chronicles the life of the famous chef, from his Oregon childhood to his rise to the top of the international food world, and includes over ninety of his favorite recipes

Title The Essential James Beard Cookbook
Author James Beard
Publisher St. Martin's Press
Release Date 2012-10-30
Category Cooking
Total Pages 400
ISBN 9781250027887
Language English, Spanish, and French
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Book Summary:

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more

James Beard by Robert Clark

Title James Beard
Author Robert Clark
Publisher Unknown
Release Date 1997-05-01
Category Cooks
Total Pages 357
ISBN 1898697655
Language English, Spanish, and French
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Book Summary:

A biography of American chef, actor and self-publicist, James Beard, set against a history of the American table during the period of its greatest changes. Robert Clark also demonstrates the influence of James Beard upon the next generation of chefs, including Alice Waters and Barabara Kafka.

Title The James Beard Cookbook
Author James Beard
Publisher Open Road Media
Release Date 2015-03-03
Category Cooking
Total Pages 477
ISBN 9781504004497
Language English, Spanish, and French
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Book Summary:

The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies (The New York Times). Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master. Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

Hawker Fare by James Syhabout

Title Hawker Fare
Author James Syhabout
Publisher HarperCollins
Release Date 2018-01-23
Category Cooking
Total Pages 368
ISBN 9780062656100
Language English, Spanish, and French
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Book Summary:

From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands. From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.

The Book Of Eating by Adam Platt

Title The Book of Eating
Author Adam Platt
Publisher HarperCollins
Release Date 2019-11-12
Category Biography & Autobiography
Total Pages 272
ISBN 9780062293565
Language English, Spanish, and French
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Book Summary:

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

Paris Cuisine by James Beard

Title Paris Cuisine
Author James Beard
Publisher Unknown
Release Date 1953
Category Cookery, French
Total Pages 223
ISBN NYPL:33433036495343
Language English, Spanish, and French
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Book Summary:

Title James Beard s American Cookery
Author James Beard
Publisher Voracious
Release Date 2009-02-28
Category Cooking
Total Pages 896
ISBN 0316069817
Language English, Spanish, and French
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Book Summary:

The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

Beard On Food by James Beard

Title Beard on Food
Author James Beard
Publisher Bloomsbury Publishing USA
Release Date 2008-12-10
Category Cooking
Total Pages 352
ISBN 9781596917156
Language English, Spanish, and French
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Book Summary:

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's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts. (For more information, visit the James Beard Foundation at www.jamesbeard.org.) Praise for James Beard: "In matters of the palate James Beard is absolutely to be trusted...He is always on target."-Chicago Tribune "James Beard has done more than anybody else to popularize good food in America."-New York Times "Beard was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table."-Craig Claiborne "Too much of James Beard can never be enough for me."-Gael Greene

White Too Long by Robert P. Jones

Title White Too Long
Author Robert P. Jones
Publisher Simon & Schuster
Release Date 2020-07-28
Category Religion
Total Pages 320
ISBN 9781982122867
Language English, Spanish, and French
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Book Summary:

Drawing on history, public opinion surveys, and personal experience, Robert P. Jones delivers a provocative examination of the unholy relationship between American Christianity and white supremacy, and issues an urgent call for white Christians to reckon with this legacy for the sake of themselves and the nation. As the nation grapples with demographic changes and the legacy of racism in America, Christianity’s role as a cornerstone of white supremacy has been largely overlooked. But white Christians—from evangelicals in the South to mainline Protestants in the Midwest and Catholics in the Northeast—have not just been complacent or complicit; rather, as the dominant cultural power, they have constructed and sustained a project of protecting white supremacy and opposing black equality that has framed the entire American story. With his family’s 1815 Bible in one hand and contemporary public opinion surveys by Public Religion Research Institute (PRRI) in the other, Robert P. Jones delivers a groundbreaking analysis of the repressed history of the symbiotic relationship between Christianity and white supremacy. White Too Long demonstrates how deeply racist attitudes have become embedded in the DNA of white Christian identity over time and calls for an honest reckoning with a complicated, painful, and even shameful past. Jones challenges white Christians to acknowledge that public apologies are not enough—accepting responsibility for the past requires work toward repair in the present. White Too Long is not an appeal to altruism. Drawing on lessons gleaned from case studies of communities beginning to face these challenges, Jones argues that contemporary white Christians must confront these unsettling truths because this is the only way to salvage the integrity of their faith and their own identities. More broadly, it is no exaggeration to say that not just the future of white Christianity but the outcome of the American experiment is at stake.

Don T Be A Donkey by Chadd McArthur

Title Don t Be a Donkey
Author Chadd McArthur
Publisher HBG
Release Date 2013-04-01
Category Biography & Autobiography
Total Pages 208
ISBN 9781469024141
Language English, Spanish, and French
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Book Summary:

Don't be a Donkey is a true story about the life and career of Chef Chadd McArthur. It is about the lessons, about both kitchen and life, that he learned while working for Gordon Ramsay. Eighteen hours a day, five days a week... when you work with a great chef and leader that much, his wisdom will rub off on you, and at times traumatize you. The lessons learned will stick with Chef McArthur for the rest of his life, and now, with funny stories and clever insights into working with one of the world's most well-known chefs, he's sharing them in this very audiobook. From having Chef Gordon Ramsay himself fling a ravioli at him, to the integrity with which Ramsay dealt with the death of a colleague, Chef McArthur has a lot to tell about his three years spent working in Ramsay's flagship restaurant in London, sometimes directly under the man himself. Each chapter also includes a recipe, some created wholly by the author,and some influenced by Chef Ramsay's own signature dishes. Enjoy this fresh new take on Gordon Ramsay, and the challenges of a chef who survived Ramsay's kitchen for years.

Title James Beard s Simple Foods
Author James Beard
Publisher MacMillan Publishing Company
Release Date 1993
Category Cooking
Total Pages 245
ISBN UCSC:32106014852468
Language English, Spanish, and French
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Book Summary:

A collection of articles on cooking covers fruit cobblers, cuts of meat, tips on outdoor grilling, cooking terms, and cooking methods

Title Delights and Prejudices
Author James Beard
Publisher Open Road Media
Release Date 2015-03-03
Category Cooking
Total Pages 228
ISBN 9781504004510
Language English, Spanish, and French
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Book Summary:

A richly evocative memoir from the man whom the New York Times dubbed the “dean of American cookery,” recalling the flavors of his past In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong “taste memories”—the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard for the rest of his life. From devouring a raw onion as an infant to scouring the globe in search of local flavors as an adult, Delights and Prejudices is full of witty and illuminating stories that open a door into the world of one of America’s first and perhaps greatest epicures. Packed with more than one hundred fifty recipes, including corn chili soufflé, fried oysters, and peach preserves, this very personal account of his life is as close to an autobiography as Beard ever penned. For those who love to cook or simply love to eat, there remains no better teacher than James Beard.

Beard On Bread by James Beard

Title Beard on Bread
Author James Beard
Publisher Knopf
Release Date 2011-10-12
Category Cooking
Total Pages 256
ISBN 9780307790552
Language English, Spanish, and French
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Book Summary:

The bestselling, definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home. Covering breads from Sourdough to Challah, Brioche to fruits breads, and Parker House Rolls to Buttermilk White Bread, this classic cookbook brings together simple, easy-to-make recipes from across America and around the world. Written by culinary icon James Beard—the “Dean of American Gastronomy”—and featuring a wonderful variety of different types of bread—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—as well as a 12-point list of remedies to help you bake a better loaf, this is the only book home bakers need in order to master the art of making bread.

The Third Plate by Dan Barber

Title The Third Plate
Author Dan Barber
Publisher Penguin
Release Date 2014-05-20
Category Social Science
Total Pages 496
ISBN 9780698163751
Language English, Spanish, and French
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Book Summary:

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

My Life In France by Julia Child

Title My Life in France
Author Julia Child
Publisher Anchor
Release Date 2006-04-04
Category Biography & Autobiography
Total Pages 336
ISBN 9780307264725
Language English, Spanish, and French
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Book Summary:

The bestselling story of Julia’s years in France in her own words—and the basis for the film Julie & Julia, starring Meryl Streep and Amy Adams. Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.

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