AnneCarlini.com Home
 
  Giveaways!
  Insider Gossip
  Monthly Hot Picks
  Book Reviews
  CD Reviews
  Concert Reviews
  DVD Reviews
  Game Reviews
  Movie Reviews
  'The Battle For The Soul of King Russ-ankhamun'
  Save Ferris [2016]
  Richard Hawley [2016]
  Moobs "The Canary" Dingus [2016]
  Racey [2016]
  Living In A Box [2016]
  Driver 67 (Paul Phillips) (2016)
  Jeff Scott Soto (2016)
  NEW! Midge Ure (2017)
  NEW! Rusty Egan (2017)
  NEW! Mahershala Ali ('Moonlight')
  NEW! Brad Pitt ('War Machine')
  NEW! Richard Gere ('Norman')
  NEW! the Judds
  NEW! Billy Ocean [2017]
  NEW! Glam Skanks [2017]
  Sony Legacy Black Friday Record Store Day 2017
  Cory Hardrict ('Destined')
  Mo McRae ('Destined')
  COMMENTS FROM EXCLUSIVE MAGAZINE READERS!
  WELCOME TO URBAN STYLE COMICS!
  HOME OF WAXEN WARES


©2018 annecarlini.com
Final Gravity

'American Masters: James Beard'
(DVD / G / 2017 / PBS)

Overview: Experience a century of food through the life of James Beard, who spoke of the importance of localism and sustainability long before those terms had entered the vernacular. A cookbook author, journalist, television celebrity and teacher, Beard helped to pioneer and expand the food media industry.

DVD Verdict: For those not in the know, James Beard (May 5, 1903 January 21, 1985) was an American cook, cookbook author, teacher 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.

Beard was born in Portland, Oregon, in 1903 to Elizabeth and John Beard. His mother operated the Gladstone Hotel, and his father worked at the city's customs house. The family vacationed on the Pacific coast in Gearhart, Oregon, where Beard was exposed to Pacific Northwest cuisine.

Common ingredients of this cuisine are salmon, shellfish and other fresh seafood; game meats such as moose, elk, or venison; mushrooms, berries, small fruits, potatoes, kale and wild plants such as fiddleheads or young pushki (Heracleum maximum, or cow parsnip).

Indeed, Beard constantly spoke of the importance of localism and sustainability long before those terms had entered the vernacular. At a time of "all things French," Beard appreciated what America had to bring to the table, and was the first chef to go on television to teach not only women, but men, how to cook. This is a Widescreen Presentation (1.85:1) enhanced for 16x9 TVs.

www.PBS.org





...Archives