Harold F. Beard, Jr. Perfil

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I started cooking with my great grandfather, grandfather and father as a young boy. These men were primarily "camp cooks" specializing in rustic food prepared from scratch and cooked over a campfire or a woodstove. I took a major step in my late 30's with a French cooking class from one of my friend's wives. I found that the French had not only wonderful food, the recipes were easily converted to wild game, such a duck, pheasant, rabbit and venison.

My favorite foods are Italian, French and Spanish. Julia Childs and Marcela Hazan are my favorite food writers. I enjoy entertaining with good food and wine.