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	James Beard - MSN Encarta
		James Beard (1903-1985), American chef, cookbook writer, columnist, and critic, noted as one of the nation's foremost authorities on food and drink.
		After a stint in the army, in 1946 Beard was hired to demonstrate his cooking techniques on a network television show called 'Elsie Presents.' The popular program, which was the first to feature a chef at work, remained on the air for two years.
		Beard also strove to instill in his students a passion, as well as a critical eye, for food.
	encarta.msn.com /encyclopedia_761596655/James_Beard.html (632 words)

	Caribbean Food Emporium - James Beard
		James Beard is recognized as the father of American gastronomy.
		Today the James Beard Foundation celebrates the country's culinary artists, provides scholarships and educational opportunities, serves as a resource for the industry, and offers members the opportunity to enjoy the delights of fine dining.
		Beard's renovated brownstone in the heart of Greenwich Village is North America's only historical culinary center, a place where Foundation members, the press, and the general public can savor the creations of both established and emerging chefs from across the country and around the globe.
	www.caribbeanfoodemporium.co.uk /jamesbeard.htm (663 words)

	James Beard
		James Beard (1903 -- 1985), American chef and food writer.
		Over the next forty years James Beard operated a cooking school out of his apartment in New York, wrote dozens of books on cooking and food, and hundreds of articles on food for many different magazines.
		Some of his better known works are James Beard's American Cookery[?], Beard on Bread[?], James Beard's Fish Cookery[?], The James Beard Cookbook[?], and The Armchair James Beard[?].
	www.ebroadcast.com.au /lookup/encyclopedia/ja/James_Beard.html (198 words)

	James Beard - FREE James Beard Biography \| Encyclopedia.com: Facts, Pictures, Information!
		James Beard bio details a complex man who opened America's eyes to food.
		The Beard House, once the home of culinary educator and author James Beard, was preserved after his death...
		James Beard, who died in 1985, was often hailed...
	www.encyclopedia.com /doc/1E1-Beard-Ja.html (1086 words)

	Oregon Blue Book: Notable Oregonians: James Beard - Food Expert, Writer
		James Andrew Beard was born on May 5, 1903, in Portland, Oregon.
		Beard contributed articles to magazines including Gourmet and House and Garden, served as a consultant to many restaurateurs and food producers and ran his own restaurant on Nantucket in Massachusetts.
		Often hailed as "The Father of American Cooking," Beard was the champion and the embodiment of American food.
	bluebook.state.or.us /notable/notbeard.htm (496 words)

	James Andrew Beard (Site not responding. Last check: )
		James Beard was born on May 5, 1903 in Portland, Oregon to Elizabeth and John Beard.
		Beard spent the war years briefly in cryptography, but primarily with the United Seamen's Service, setting up sailors' canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama.
		When James Beard died at 82 on January 21, 1985, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs.
	members.localnet.com /~jgeorge/jbeard.htm (480 words)

	James Beard - Wikipedia, the free encyclopedia
		James Beard is recognized by many as the father of American gastronomy.
		Beard's family operated a small hotel in the Pacific Northwest, and he was exposed to a tremendous variety of foods native to that region as a child.
		The annual James Beard Foundation Awards are given at the industry's biggest party, part of a fortnight of activities that celebrate fine cuisine and Beard's birthday.
	en.wikipedia.org /wiki/James_Beard (650 words)

	Amazon.ca: James Beard's American Cookery: Books: James Beard (Site not responding. Last check: )
		James Beard, one of America's greatest authorities on food and one of our best loved chefs, put practically everything he learned about cooking into this single maginificent--now classic--volume.
		I'm reluctant to praise the memory of James Beard for producing this excellent cookbook, as it is well known that he employed ghost writers and assistants, including Marian Cunningham and Barbara Kafka, who have since gained promenance in their own right as cookbook authors.
		While Beard is not as spare in his descriptions as Elizabeth David, he is also not as full of details as Julia Child, who basically changed the entire style of American recipe writing, including the style of James Beard to some extent.
	www.amazon.ca /James-Beards-American-Cookery-Beard/dp/0316085669 (1305 words)

	James A. Beard - Biography - World Culinary Institute
		James Andrew Beard was born on May 5, 1903 in Portland, Oregon to Elizabeth and John Beard.
		Beard spent the war years briefly in cryptography, but primarily with the United Seamen's Service, setting up sailors' canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama.
		When James Beard died at 82 on January 21, 1985, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs.
	www.worldculinaryinstitute.com /james_beard.html (477 words)

	James Beard quiz -- free game
		James Beard loved to cook and eat just about everything, but there were things he disliked and often railed against in his writings and at his cooking schools.
		James Beard's great book for beginning cooks (beloved by many cookbook authors) was first published in 1959.
		James Beard's most famous dish was chicken braised with vermouth, herbs, onions and several cloves of garlic.
	www.funtrivia.com /playquiz.cfm?qid=269286 (364 words)

	Escoffier On Line- A James Beard Dinner from the Kitchen (Site not responding. Last check: )
		James Beard is "The Father of American Gastronomy".
		When James Beard passed in 1985 Julia Child came up with the idea, and the late Peter Krump spearheaded the project to purchase James Beard's House and create the James Beard Foundation.
		The James Beard Foundation is nationwide in scope with sponsored events presented across the country.
	www.escoffier.com /articles/BeardDinner (368 words)

	What Ever Happened to James Beard?: Food + Cooking : gourmet.com
		It was Beard, she often recalled, who told her early on that the way to sell cookbooks was to stay in the public eye—write, speak, teach, be photographed, be interviewed, keep publishing.
		Beard, meanwhile, was writing straightforward recipes free of glitz, in part because that’s the nature of traditional American cooking, and in part because he was often writing for a mass market.
		Beard had started out hoping for a career in theater, and the kitchen to him represented a kind of performance space as well as a livelihood.
	www.gourmet.com /food/2008/04/jamesbeard (1223 words)

	James Beard Biography from Basic Famous People - Biographies of Celebrities and other Famous People
		Peter Kump, a former student of Beard's and the founder of the Institute of Culinary Education (formerly Peter Kump's New York Cooking School), spearheaded the effort to purchase the house and create the James Beard Foundation.
		Beard's renovated brownstone is at 167 West 12th Street, in the heart of Greenwich Village.
		The annual James Beard Foundation Awards are given at the industry's biggest party, part of a fortnight of activities that celebrate fine cuisine and Beard's birthday.
	basicfamouspeople.com /index.php?aid=736 (666 words)

	The James Beard Cookbook - by James Beard - all purpose
		James Beard was a pioneer in teaching cooking to Americans, and that The James Beard Cookbook has sold over 1.5 million copies is a testament to his enduring popularity.
		Beard's classic is one of the building blocks for a basic, all-purpose cookbook collection.
		First, those who are just beginning to cook and say they don't even know how to boil water and second, those who have been trying to cook for a while and wonder why their meals don't taste like mother's cooking or the food in good restaurants.
	cookbookswelove.com /reviews_cookbooks/beard_j_jamesbeardcookbook.htm (223 words)

	The James Beard Foundation - All-Clad Metalcrafters
		In 1955, Beard established The James Beard Cooking School at his residence in New York City, and continued to teach, throughout the country, for the next 30 years.
		During his decades of service to the culinary community, James Beard mentored countless emerging cooks and chefs, and firmly established his reputation as America’s preeminent food authority.
		In honor of James Beard’s contributions to American gastronomy, The James Beard Foundation was established to preserve his historic home in Greenwich Village, and to celebrate, preserve and nurture America’s diverse culinary heritage.
	www.all-clad.com /culinary-theatre/JamesBeard (162 words)

	Chef Details
		James Beard was born on May 5, 1903 in Portland, Oregon at the beginning of what was destined to be the American Century.
		Beard immediately gained a solid reputation for not serving the usual party glob on little pieces of soggy bread that he so detested.
		The late Peter Kump, a former student of Beard's and the founder of the Institute of Culinary Education (formerly Peter Kump's Cooking School) created the Foundation www.jamesbeard.org to honor his memory and to keep his significant contributions alive.
	www.ecookbooks.com /chefs.html?affiliateID=96510&chef=433 (626 words)

	Food - Cooking and Cookbooks - Recipes - James Beard - Chefs - New York Times
		And while James Beard is often criticized for having ended an otherwise exemplary career in a blaze of corporate sponsorship — his ample pear-shaped frame and zealous grin on perhaps too many food labels — his legacy remains largely undiminished.
		My own introduction to Beard was rather less than a watershed moment: I discovered his classic “James Beard’s American Cookery” at a stoop sale, at the bottom of a one-dollar pile.
		Beard’s is a storyteller’s voice — generous, gregarious and witty — and it is easy to overlook the immense amount of information (on everything from mustard to Nesselrode pudding) that he packs into a concise 311 pages.
	www.nytimes.com /2008/03/16/magazine/16food-t.html?ex=1363233600&en=76feb43e7bd107bf&ei=5124&partner=permalink&exprod=permalink (1300 words)

	The James Beard Foundation Scholarship Program - General and Friends List
		Beard) was by his side for 25 years and today remains the House Steward at the famed Beard House (home of the James Beard Foundation) in Greenwich Village, New York.
		Beard's life, revealed that one of his very favorite things was warm, gooey chocolate chip cookies.
		Her expertise in Southern cuisine was recognized by members of the James Beard Foundation, and she was asked to serve on the Restaurant Awards Committee, which she did for several years until her death from breast cancer in 2003.
	www.sms.scholarshipamerica.org /jamesbeard/general.html (2225 words)

	About James Beard
		The family spent summers at the beach at Gearhart, Oregon, fishing, gathering shellfish and wild berries, and cooking meals with whatever was caught.
		Beard spent the war years with a brief stint in cryptography, but he primarily served with the United Seamen's Service, setting up sailors' canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama.
		When James Beard died at 81 on January 21, 1985, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs.
	www.jamesbeard.org /about/beard.shtml (516 words)

	Amazon.fr : Delights and Prejudices: Livres en anglais: James Beard (Site not responding. Last check: )
		James Beard's 1964 classic, Delights and Prejudices, has been reprinted in a newly illustrated edition.
		This is not only Beard's greatest work but also one of the best books we have on food and what we know about it.
		Beard's gastronomic life began in bounteous early-20th century Portland, Oregon, where his mother cooked for several hotels.
	www.amazon.fr /Delights-Prejudices-James-Beard/dp/0765198282 (544 words)

	Books by James Beard - Biography and Bibliography
		James Beard's classic 100 bread recipes, both yeast and non-yeasted, from the early 1970s, are considered definitive by two generations of bread bakers.
		BEARD ON PASTA does for pasta what BEARD ON BREAD did for bread: provide a thorough, clear, appealing, and delicious selection of recipes that explore all facets of his subject with the usual Beard gusto.
		This selection of Beard's reminiscences about his passionate involvement with food is as close as he ever came to writing the story of his long, colorful, obsessive life.
	www.biblio.com /author_biographies/2001179/James_Beard.html (447 words)

	Collections \| James B Beard Turfgrass Library Collection
		This generous donation is the latest effort by Harriet and Dr. James B Beard in support of the Center’s work and objectives, including the TIC Endowment Campaign.
		It was under the direction of Dr. Beard, and then–Library Director, Dr. Richard Chapin, that the MSU Libraries began to systematically collect printed turfgrass materials in the 1960s.
		Beard’s classic Turfgrass: Science and Culture, published in 1973 and still in print, continues as the only true treatise ever written regarding turfgrass science.
	www.lib.msu.edu /tic/beard.html (361 words)

	The New York Times > New York Region > Thousands Missing in Revenue Records of Culinary Charity
		The James Beard Foundation, one of the most prestigious culinary institutions in the nation, cannot account for how it has spent hundreds of thousands of dollars in annual revenue, one of its trustees confirmed after a New York Times review of its documents.
		Beard's former home, it is now a highly effective public relations machine for the food establishment, allied with several major corporations.
		The James Beard House, the foundation's headquarters at 167 West 12th Street in Greenwich Village, has become a sort of brownstone Carnegie Hall for chefs.
	www.nytimes.com /2004/09/06/nyregion/06beard.html?ex=1252123200&en=719e0f3ace6f14bb&ei=5090&partner=rssuserland (774 words)

	Buy Armchair James Beard @ eCookBooks.com
		Portions of Beard's articles were harvested for his cookbooks, but much of his writing survived only the month, week, or day in which it appeared in a given publication.
		The collected articles become a memoir, granting glimpses of his childhood in Portland, Oregon, family summers by the sea, early catering experiences in New York City, and glory days as America's best-loved gourmand: dining on both sides of the Atlantic, in bistros, in dining cars, and, most satisfying of all, at home.
		Full of the opinionated master's notions of good food and the good life, The Armchiar James Beard is meant for browsing and meditating on food, rather than for cooking.
	static.ecookbooks.com /armchairjamesbeard (238 words)

	Real Good Food \| James Beard Awards 2004
		That celebration was the 2004 James Beard Foundation Awards in May, and it spanned a handful of Manhattan nights filled with congratulatory talk, well-dressed people, free-flowing Champagne, and, of course, food.
		The flavors of Latin America was theme for the food at the Beard events, and the journalism awards dinner narrowed the focus to the Caribbean.
		Oregon’s only Beard Foundation winner this year is Cole Danehower, publisher of the Oregon Wine Report newsletter and author of the "Inside Northwest Wine" coumn for Northwest Palate.
	www.realgoodfood.com /beard_awards_2004.html (731 words)

	James Beard is the person of the month from oldetimecooking.com. Read James Beard's biography and tribute from ...
		James Beard is the person of the month from oldetimecooking.com.
		The author of best-selling books; a pioneer in television and founder of his famous cooking school, Beard has sometimes been maligned by those who look at the man, and not what he represented.
		James Beard was born on May 5, 1903 in Portland, Oregon to Elizabeth and John Beard.
	www.oldetimecooking.com /People/james_beard.htm (578 words)

	James Beard Foundation Cookbook Awards
		James Beard is recognized as the father of American gastronomy.
		The late Peter Kump, a former student of Beard's and the founder of Peter Kump's New York Cooking School, spearheaded the effort to purchase the house and create the Foundation.
		Beard's renovated brownstone in the heart of Greenwich Village is North America's only historical culinary center, a place where Foundation members, the press, and the general public can savor the creations of both established and emerging chefs from across the country and around the globe.
	www.books-for-cooks.com /james_beard.html (231 words)

	eBay - james beard, Nonfiction Books, Antiquarian Collectible items on eBay.com (Site not responding. Last check: )
		Barbecue With Beard by James A. Beard (1987)
		The James Beard Cookbook NEW Beard James/ Callvert Is B
		Beard on Bread by James A. Beard (1995)
	search-desc.ebay.com /search/search.dll?query=james+beard&newu=1&krd=1 (411 words)

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