Delights and Prejudices

by James Beard, Julia Child

Subject categories
ISBNs
  • 9780020304654
  • 9781504004510
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.

  • Open Road Media; March 2015
  • ISBN: 9781504004510
  • Read online, or download in secure ePub format
  • Title: Delights and Prejudices
  • Author: James Beard; Julia Child (other)
  • Imprint: Open Road Media
Subject categories
ISBNs
  • 9780020304654
  • 9781504004510

In The Press

“James A. Beard was an American treasure, and his books remain the American classics that deserve an honored place on the shelves of everyone who loves food.” —Julia Child
 
“[James Beard was] the dean of American cookery.” —The New York Times
 
“Too much of James Beard can never be enough for me.” —Gael Greene


About The Author

James Beard (1903­–1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the “dean of American cookery” by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.  

Subject categories
ISBNs
  • 9780020304654
  • 9781504004510