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| 1.
James Beard was born when and where? |
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| 2.
James Beard's early ambition was to become a what? |
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| 3.
Along with Bill and Irma Rhode, James Beard started a phenomenally successful catering business in New York in 1940. The recipes became the basis of James Beard's first book in 1940. What was the name of the company? |
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| 4.
During World War II James Beard did what? |
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| 5.
James Beard loved to cook and eat just about everything, but there were things he disliked and often railed against in his writings and at his cooking schools. Which group of three did James Beard dislike? |
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| 6.
James Beard's great book for beginning cooks (beloved by many cookbook authors) was first published in 1959. It has been James Beard's best selling book. What is its title? |
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| 7.
James Beard's most famous dish was chicken braised with vermouth, herbs, onions and several cloves of garlic. When served, the garlic was spread on bread or toast and then pieces of chicken were placed on top. This dish was called Chicken and_____________cloves of garlic? |
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| 8.
James Beard wrote for many ladies magazines, including "Woman's Day", "House and Garden" and "the Ladies Home Journal". He also wrote for "Gourmet Magazine", "The New York Times", and "American Airlines Magazine" from time to time. He wrote many food and beverage articles for one magazine with a mostly male readership. What was that magazine? |
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| 9.
James Beard was associated with a certain fruit. He had huge black and white wallpaper of this fruit in his cooking school in New York. Today prints of this fruit are sometimes hung in restaurants as a homage to James Beard and the fruit is the symbol of the James Beard Foundation. What fruit is it? |
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| 10.
One of the last restaurants that James Beard consulted on menu development before his death in 1985 went on to have some interesting history. Which establishment was it? |
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