MARC Record from marc_columbia

LEADER: 03765cam a2200493 i 4500
001 15232748
005 20210113151155.0
008 200401s2020 nyuaf g b 001 0beng
010 $a 2020015582
035 $a(OCoLC)on1137854573
040 $aDLC$beng$erda$cDLC$dOCLCO$dOCLCF$dOCL$dGK8$dTOH$dJAS$dUAP$dYU6$dJTH$dYDX$dCUT$dPAU$dILM
019 $a1197640152$a1199073142$a1206404525$a1224596426$a1225717117
020 $a9780393635713$qhardcover
020 $a0393635716$qhardcover
020 $z9780393635720$qelectronic publication
024 $a99985630085
035 $a(OCoLC)1137854573$z(OCoLC)1197640152$z(OCoLC)1199073142$z(OCoLC)1206404525$z(OCoLC)1224596426$z(OCoLC)1225717117
042 $apcc
043 $an-us---
050 00 $aTX649.B43$bB57 2020
082 00 $a641.5092$aB$223
049 $aZCUA
100 1 $aBirdsall, John,$eauthor.
245 14 $aThe man who ate too much :$bthe life of James Beard /$cJohn Birdsall.
250 $aFirst edition.
264 1 $aNew York, NY :$bW. W. Norton & Company,$c[2020]
300 $axiv, 449 pages ,16 unnumbered pages of plates :$billustrations ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 373-433) and index.
520 $a"The definitive biography of America's best-known and least understood food personality, and the modern culinary landscape he shaped. After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties synonymous with the nation's food for decades, even after his death in 1985. In the first biography of Beard in twenty-five years, acclaimed writer John Birdsall argues that Beard's struggles as a closeted gay man directly influenced his creation of an American cuisine. Starting in the 1920s, Beard escaped loneliness and banishment by traveling abroad to places where people ate for pleasure, not utility, and found acceptance at home by crafting an American ethos of food likewise built on passion and delight. Informed by never-before-tapped correspondence and lush with details of a golden age of home cooking, The Man Who Ate Too Much is a commanding portrait of a towering figure who still represents the best in food"--$cProvided by publisher.
505 0 $aPreface -- The swaddled ham -- Mangoes in Panama -- Jue Let's true essence of chicken -- Cecil Fanning's tea cake -- Early peas and other private pleasures -- The Duchess of Windsor's corned beef hash balls -- Brioche en surprise -- The country omelet of New Canaan, Connecticut -- Pheasant Souvaroff, an American dish -- Pissaladière at the hamburger stand -- American cheese -- Woo Him with calf's head -- Perdita bakes a layer cake -- Coronation chicken -- "More cakes, more tastes" -- Cold Sicilian roulade with the master -- Shattered glass and schneckenoodles -- Salmon quiche à la Carl -- Late raspberries for Christmas -- Raisin bread redemption -- Epilogue: Miss Lewis's biscuits for the dead.
600 10 $aBeard, James,$d1903-1985.
650 0 $aCooks$zUnited States$vBiography.
650 0 $aGay men$zUnited States$vBiography.
650 7 $aHOUSE & HOME / General.$2bisacsh
600 17 $aBeard, James,$d1903-1985.$2fast$0(OCoLC)fst00038075
650 7 $aCooks.$2fast$0(OCoLC)fst00878051
650 7 $aGay men.$2fast$0(OCoLC)fst00939117
651 7 $aUnited States.$2fast$0(OCoLC)fst01204155
655 0 $aBiography.
655 7 $aBiographies.$2fast$0(OCoLC)fst01919896
852 00 $bglx$hTX649.B43$iB57 2020