The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and

About James Beard

James Beard had a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. Beard who knew the cooking of every corner of our country cooked in nearly every language. He lived abroad traveled throughout Europe a number of times saw most of the Western Hemisphere and visited Hawaii and North Africa. His familiarity with exotic foreign foods spiced his extensive knowledge of American cooking at its best.Mr. Beard was adviser to several large food companies was food editor of Argosy magazine and made many appearances on radio and television. His first three books are Hors d'Oeuvres and Canapes Cook It Outdoors and Fowl and Game Cookery. Equally at home in the kitchen of his own New York apartment and that of a hotel James Beard brought the same sure touch to a half-hour supper as he did to the most elaborate buffet. He died in 1985.Alice Provensen is the author and illustrator of Murphy in the City A Day in the Life of Murphy and Klondike Gold. She collaborated with her late husband Martin on many other highly acclaimed picture books including the Caldecott Medalwinning The Glorious Flight and Nancy Willards Newbery Medalwinning A Visit to William Blakes Inn which was also a Caldecott Honor Book. The Provensens have been on the New York Times list of the Ten Best Illustrated Books eight times. Alice lives in California.Mark Bittman is the author of thrity books including Food Matters How to Cook Everything Dinner for Everyone How to Eat and Animal Vegetable Junk. He worked on the weekly New York Times column The Minimalist and his work has appeared in countless newspapers and magazines. He has made many televison appearances on shows such as CBS's The Dish and the Today show. Bittman is currently Special Advisor on Food Policy at Columbia Universitys Mailman School of Public Health where he teaches and hosts a lecture series called Food Public Health and Social Justice.