_ Tom Colicchio, Craft Restaurant group_ "Long before ingredient-driven cooking was in vogue and "seasonal" and "nose-to-tail" were culinary buzzwords, there was James Beard¿champion of all those things." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items ». Michael Kraus
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Long before ingredient-driven cooking was in vogue and “seasonal” and “nose-to-tail” were culinary buzzwords, there was James Beard—champion of all those things. His best book, American Cookery (Little, Brown and Co., 1972_),_ is an essential encyclopedia of regional American cooking that includes recipes for everything from Yankee pot roast to Southern-style greens to wild squirrel (which “is as typical of America as grouse is of Scotland”). —Tom Colicchio, Craft Restaurant group

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