John Birdsall

"The definitive biography of America's best-known and least understood food personality, and the modern culinary landscape he shaped. After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties synonymous with the...

"From chef James Syhabout of two-Michelin-star restaurant Commis, an Asian-American cookbook like no other--simple recipes for cooking home-style Thai and Lao dishes"--Provided by publisher.