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James Beard
When he returned to New York in 1945, Beard became totally immersed in the culinary community. Between 1945 and 1955 he published Fowl and Game Cookery, The Fireside Cookbook, Paris Cuisine, James Beard's Fish Cookery, How to Eat Better for Less Money (with Sam Aaron of the Sherry-Lehmann wine store), The Complete Book of Outdoor Cookery (with Helen Evans Brown), and The Casserole Cookbook. He appeared in his own segment on television's first cooking show on NBC in 1946, and then on many other spots on television and radio. He contributed articles and columns to Woman's Day, Gourmet and House & Garden, served as a consultant to many restaurateurs and food producers, and ran his own restaurant on Nantucket. He became the focal point of the entire American food world
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Malaria Journalno. 1 (2008): 231-231
msra(2008)
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Jonathan Cox,Tarekegn Abeku,James Beard, James Turyeimuka, Enoch Tumwesigye,Michael Okia,John Rwakimari
IEEE Transactions on Knowledge and Data Engineeringno. 5 (2000): 779-801
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