A richly evocative memoir from the man whom the New York Times dubbed the “dean of American cookery,” recalling the flavors of his past.

In this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong “taste memories”—the ability to savor and remember the tastes and sensations of food. His enthusiasm for flavors, no matter how bold, would define Beard for the rest of his life.

From devouring a raw onion as an infant to scouring the globe in search of local flavors as an adult, Delights and Prejudices is full of witty and illuminating stories that open a door into the world of one of America’s first and perhaps greatest epicures.

Packed with recipes, including corn chili soufflé, fried oysters, and peach preserves, this very personal account of his life is as close to an autobiography as Beard ever penned. For those who love to cook or simply love to eat, there remains no better teacher than James Beard.

From the James Beard Foundation:
Delights & Prejudices, “the novel of Jim’s life,” as Barbara Kafka called it, meandered from the Oregon coast to Brazilian beaches, with stops in London and Paris along the way. Julia Child described the book as “a timeless celebration of the good life as well as a very personal view of how one of our gastronomical greats developed his palate and his lifelong passion.”

Book history:
1964 book published
1971 new cover and title
1981 original book released in paperback
1990 new cover and title
1996 new cover, title reverts to original
2001 new edition, now with introduction by Julia Child unable to verify date
2002 new cover with foreword by Charlie Trotter unable to verify date
2015 new cover as an e-book

note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A, Beard". "Jim Beard" is what his books were first published under.