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357 p. ; 24 cm.
"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...
309 pages ; 22 cm.
Presents a dramatic account of the 1970 gathering in Provence where such culinary luminaries as James Beard and Julia Child debated and inadvertently launched the modern food movement in America.
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