Simon Says: Daily Food Quote, May 8, 2013

By Wednesday, May 8, 2013 Permalink 0

Simon Says: Daily Food Quote, May 8, 2013

by Simón de Swaan

What a flavor (oysters) have – mellow, coppery, with almost a creaminess when you chew and analyze. I drank some good beer with them and floated on a gastronomically sensual cloud.–James Beard

 

 

 

 

 

 

 

 

 

James Andrew Beard was an American chef, cookbook writer, cooking teacher and television celebrity. Beard became active in the culinary community in New York soon after World War II, going on to become a true culinary reference in the United States. He helped Americans discover, identify and define their culinary heritage through his travels, teaching, and work, and through some 20 cookbooks, about half of which are still in print. His lively and sometimes eccentric personality made him somewhat of a celebrity, but his true measure lies in “his vast culinary knowledge; they are the measure of the times, too. The James Beard collection is a slice of American history. Written between 1940 and 1983, the books tell us through the language of food what we had and what we longed for, who we were and whom we hoped to become,” said Alexandra Zohn and Peggy Grodinsky in James Beard (1903–1985): The Complete Works.

His work lives on through the Beard Foundation which continues to provide culinary education and encourage excellence in American cuisine.

 

  • Snapshots with Chefs at the 2013 James Beard Foundation Awards
  • Blue Hill Tops James Beard Food Awards, Chef Title Split – Bloomberg
  • And the 2013 James Beard winners are …
  • Dan Barber’s Blue Hill wins top James Beard Foundation award
  • Beards name ChopChop top food publication of 2013
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Quelling Quitchen Quatastrophes: Letters from my Fans

By Friday, April 27, 2012 Permalink 0

by Adventures in Good Eating, The Quonstant QuonnoisseurThe Count of Monte Cristo

Gentle readers, your correspondent is grateful for all of the letters and postcards that you have sent.

TQQ gets along fine with his mail carrier.

While it is not possible to respond individually to all information requests, The Quonstant Quonnoisseur here will answer some of the most frequently-received inquiries.

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