The father of American gourmet cooking didn’t just invite his friends to dinner; he taught them how to cook it. John Ferrone, his friend and editor, shares five of those recipes.
John Ferrone has been an editor at Harcourt Brace Jovanovich for twenty-six years. As James Beard’s longtime friend and editor, he worked with Beard on his memoir Delights and Prejudices, five of his cookbooks, including American Cookery, and over a hundred articles.