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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-15-2008, 01:41 AM | #1 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Beard on Food
I just finished James Beard's book, "Beard on Food."
Anyone else read it? What a fantastic book? I know it's been around for quite some time, but I just got a copy. This book should be required reading for anyone interested in cooking. Thoughts?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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04-15-2008, 01:45 AM | #2 |
is one Smokin' Farker
Join Date: 03-03-08
Location: Sacramento, CA
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Your title almost made me vomit in my mouth!
That topping was not my #1 go to topping for pizza! Sorry but I have not read it. I may have a go at it soon.
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[SIZE=3][COLOR=black][B][U]Team Grumpy[/U][/B][/COLOR][/SIZE] [COLOR=red]Red Thermapen & Red Guru DigiQII[/COLOR] [COLOR=darkgreen]Large Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 25MAR08[/COLOR][/SIZE] [COLOR=darkgreen]Small Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 01JUN08[/COLOR][/SIZE] |
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04-15-2008, 06:06 AM | #3 |
is one Smokin' Farker
Join Date: 08-23-07
Location: Rye, NH, USA
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James Beard goes alongside Julia Child, he helped give American cooking an "identity". i bet he would love what we do here.
Maybe I should read that.
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I woulda gotten away with it if it weren't for you meddlin kids and your dog! |
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04-15-2008, 08:03 AM | #4 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Definitely a "must read". I am a big fan of James Beard and have read most, if not all his books.
He, Julia Child, and Craig Claiborne WERE the triumvirate that shaped the identity of American Cooking. I read BEARD ON FOOD long ago and passed my copy along to someone else. I did not know it had been reprinted. I need to re-read it. One of my other favorites of his is THE THEORY AND PRACTICE OF GOOD COOKING. Originally published in 1977, it is a technique book, based on his cooking classes, and he goes through the various cooking methods and gets real hands-on. Thanks for bringing this up, Larry
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qman Para Bellum |
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04-15-2008, 08:59 AM | #5 |
is one Smokin' Farker
Join Date: 08-23-07
Location: Rye, NH, USA
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Forgot all about Craig Claiborne!
I have a neat Craig Claiborne book-Craig Claiborne's Memorable Meals. If you ever see it, its worth a read.
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I woulda gotten away with it if it weren't for you meddlin kids and your dog! |
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04-15-2008, 10:18 AM | #6 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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I saw the thread title and immediately thought Amanda Beard but then I saw it was in Qtalk
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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04-15-2008, 12:15 PM | #7 |
is one Smokin' Farker
Join Date: 03-03-08
Location: Sacramento, CA
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Then Beard On Food it is. I will go down to my used book store down the street and start raiding the food section kind of like I pilage through the meat counter at Raley's Supermarket!
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[SIZE=3][COLOR=black][B][U]Team Grumpy[/U][/B][/COLOR][/SIZE] [COLOR=red]Red Thermapen & Red Guru DigiQII[/COLOR] [COLOR=darkgreen]Large Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 25MAR08[/COLOR][/SIZE] [COLOR=darkgreen]Small Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 01JUN08[/COLOR][/SIZE] |
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