|Berlin-Peck Memorial Library - New Materials||92 BIOGRAPHY BEARD||Sprawdzić Półkę|
|Bristol, Main Library - New Materials||B BEARD||Sprawdzić Półkę|
|Cromwell-Belden Public Library - New Materials||B BEARD J.||Sprawdzić Półkę|
|Mansfield, Main Library - Adult New Nonfiction||B BEARD||Sprawdzić Półkę|
|Newington, Lucy Robbins Welles Library - New Materials||B BEARD, J.||Sprawdzić Półkę|
|Plainville Public Library - New Materials||B BEARD||Sprawdzić Półkę|
|Southington Library - New||B BEARD||Sprawdzić Półkę|
New York, NY : W. W. Norton & Company, 
xiv, 449 pages,  unnumbered pages of plates : illustrations ; 25 cm
text txt rdacontent
unmediated n rdamedia
volume nc rdacarrier
Includes bibliographical references (pages -433) and index.
"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"-- Provided by publisher.