James Beard
James Andrew Beard was an American chef and food writer. He is recognized by many as the father of American gastronomy. Throughout his life, he pursued and advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts.
His first books were published under "Jim Beard" which can be found here:
chef
“The only thing that will make a souffle fall is if it knows you're afraid of it.”
James Beard
“I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.”
James Beard
“Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.”
James Beard
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard
“I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.”
James Beard
“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.”
James Beard
“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.”
James Beard
“A gourmet who thinks of calories is like a tart who looks at her watch.”
James Beard