Quotes by James Beard

About James Beard:

James Andrew Beard was an American cookbook author, teacher, syndicated columnist and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. His legacy lives on in twenty books, other writings and his foundation's annual James Beard awards in a number of culinary genres.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Food is our common ground, a universal experience.

James Beard

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

James Beard

Too few people understand a really good sandwich.

James Beard

A gourmet who thinks of calories is like a tart who looks at her watch.

James Beard

I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.

James Beard

The only thing that will make a souffle fall is if it knows you're afraid of it.

James Beard

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

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�...

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

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

Author Bio

  • NameJames Beard
  • DescriptionAmerican chef
  • BornMay 5, 1903
  • DiedJanuary 21, 1985
  • CountryUnited States Of America
  • ProfessionChef; Author