Beard on Birds

Lauded as the Dean of American Cooking, James Beard (1903-1985) has played a central, formative role in the evolution of American culinary art and dining habits. Born in Portland, Oregon, Beard began his cooking career in the late 1930s as a caterer and went on to shape and influence the food profession until his death. Beard published more than twenty cookbooks during his career. He also appeared on network television's first cookery program in the 1940s, I Love to Eat, and a decade later launched his renowned cooking school. Devoted to creating simple and enjoyable foods, Beard has become an emblem of honest, fresh cooking, continually reminding us to relish both food and its significance in our livesBeard, James is the author of 'Beard on Birds' with ISBN 9780762406876 and ISBN 0762406879.