Synopses & Reviews
Review
"This frank and affectionate book records the life and friends of the famous cook and consultant on food. Those interested in Oregon will relish the early chapters, for the story starts there with Beard's parents, their life and his, before and after the turn of the century. A world traveler based in New York, he yet returned to Oregon often, once for an honorary degree from Reed College, 50 years after it threw him out, and his ashes were distributed on the coast where he had played as a child. Between comes something of the story of the great changes in American food ways with which he had so much to do. There are photographs from throughout his life, and each chapter save the last is followed by recipes (some 94 in all)." Reviewed by Daniel Weiss, Virginia Quarterly Review (Copyright 2006 Virginia Quarterly Review)