A Literary Culinary Journal
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.–James Beard
James Beard (1903-1985) was an American chef and food writer who authored 20 books and was instrumental in bringing French cooking to America in the 1950s. World Culinary Institute gives a brief biography. His legacy lives on through the James Beard Foundation.
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Food is our common ground, a universal experience.–James Beard
James Beard, renowned American cookbook author, creator of The James Beard Cooking School, and authority on American food. In his time, he was hailed as “The Father of American Gastronomy.” Though he died in 1985, his names live on through the James Beard Foundation, which names outstanding restaurants in several categories every year and continues to pursue Beard’s interest in food.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
