Lee bailey cookbook author biography john
Lee Bailey Collection, 1990-1998
Collection Inventory
Series:
1. Hip Hop Countdown & Report Broadcasts , 1991 January 19-1998 June 21
Quantity: 338 Audiocassettes
(: analog )1991 January 19-20
collector No(s): HH910119
shelf No(s): cass 1
Creator: Mosbe, Mike
Creator: Special Ed
Quantity: 1 Audiocassette
(: analog )1991 January 26-27
collector No(s): HH910126
shelf No(s): cass 2
Creator: Mosbe, Mike
Creator: Sir Mix-A-Lot (Musician)
Quantity: 1 Audiocassette
(: analog )1991 February 2-3
collector No(s): HH910202
shelf No(s): cass 3
Creator: Mosbe, Mike
Quantity: 1 Audiocassette
(: analog )1991 February 9-10
collector No(s): HH910209
shelf No(s): cass 4
Creator: Mosbe, Mike
Quantity: 1 Audiocassette
(: analog )1991 February 16-17
collector No(s): HH910216
shelf No(s): cass 5
Creator: Mosbe, Mike
Creator: Def Jeff
Quantity: 1 Audiocassette
(: analog )1991 February 23-24
collector No(s): HH910223
shelf No(s): cass 6
Creator: Mosbe, Mike
Quantity: 1 Audiocassette
(: analog )1991 March 2-3
collector No(s): HH910302
shelf No(s): cass 7
Creator: Mosbe, Mike
Creator: Run-D.M.C. (Musical group)
Quantity: 1 Audiocassette
(: analog )1991 March 9-10
collector No(s): HH910309
shelf No(s): cass 8
Creator: Mosbe, Mike
Creator: Three Times Dope (Musical group)
Quantity: 1 Audiocassette
(: analog )1991 March 16-17
collector No(s): HH910316
shelf No(s): cass 9
Creator: Mosbe, Mike
Quantity: 1 Audiocassette
(: analog )1991 March 30-31
collector No(s): HH910330
shelf No(s): cass 10
Creator: Mosbe, Mike
Quantity: 1 Audiocassette
(: analog )1991 April 6-7
collector No(s): HH910406
shelf No(s): cass 11
Creator: Mosbe, Mike
Quantity: 1 Audiocassette
(: analog )1991 April 13-14
collector No(s): HH910413
shelf No(s): cass 12
Creator: Mosbe, Mike
Quantity: 1 Audiocassette
(: analog )1991 April 21
co
Bailey, Lee 1926-2003
PERSONAL:
Born November 15, 1926, in Bunkie, LA; died 2003; son of Lloyd L. and Ada Joyce (White) Bailey. Education: Studied at Parsons School of Design.
CAREER:
Home furnishings designer and consultant, cook, author, and photographer. Taught at Tulane University in New Orleans for six years; boutique owner in Southampton, NY, beginning 1970; owner of a design business in New York, NY, beginning 1970; Lee Bailey Shop (boutique), New York, NY, owner, 1974-87.
AWARDS, HONORS:
R. T. French Tastemaker Award, cookbook of the year, c. 1984, for Lee Bailey's Country Weekends.
WRITINGS:
FOOD AND ENTERTAINMENT BOOKS; AUTHOR AND PHOTOGRAPHER
Lee Bailey's Country Weekends, Clarkson N. Potter (New York, NY), 1983.
Lee Bailey's City Food, Clarkson N. Potter (New York, NY), 1984.
Lee Bailey's Country Flowers, Clarkson N. Potter (New York, NY), 1986.
Lee Bailey's Good Parties, Clarkson N. Potter (New York, NY), 1987.
Lee Bailey's Country Desserts, Clarkson N. Potter (New York, NY), 1988.
Lee Bailey's Soup Meals, Clarkson N. Potter (New York, NY), 1989.
Lee Bailey's Southern Food and Plantation Houses, Clarkson N. Potter (New York, NY), 1990.
Lee Bailey's California Wine Country Cooking, Clarkson N. Potter (New York, NY), 1991.
Lee Bailey's Tomatoes, Clarkson N. Potter (New York, NY), 1992.
Lee Bailey's Cooking for Friends, Clarkson N. Potter (New York, NY), 1992, reprinted with photographs by Tom Eckerle, Gramercy Books (New York, NY), 1998.
Lee Bailey's Corn, Clarkson N. Potter (New York, NY), 1993.
Lee Bailey's New Orleans: Good Food and Glorious Houses, Clarkson N. Potter (New York, NY), 1993.
OTHER
Lee Bailey's Long Weekends: Recipes for Good Food and Easy Living, photographs by Langdon Clay, Clarkson N. Potter (New York, NY), 1994.
Lee Bailey's Berries, photographs by Tom Eckerle, Clarkson N. Potter (New York, NY), 1994.
Lee Bailey's Onions, photographs by Tom Eckerle, Clarkson N.
New Year, Old Habits
The High & the Low
Thoughts on positive changes for the new year, plus one tasty recipe
By Julia Reed
December/January 2014
Every New Year’s my husband, John, and I go to my mother’s house in Seaside, Florida. On New Year’s Eve I make Lee Bailey’s Pasta with Golden Caviar and on New Year’s Day I make black-eyed peas with andouille, and on both occasions we drink lavish amounts of Veuve Clicquot provided by our friends Joyce and Rod, who are possessed of a seemingly bottomless cache. Then, on January 2, John and pretty much everybody else in town pack up and move out, leaving the dog and me to get on with the real business at hand: my annual attempt at accomplishing two very important missions. The missions stay the same because I never actually accomplish them. What happens instead is that I reread all the John D. MacDonald and Robert B. Parker novels in the house, sleep, walk the dog, and sleep some more. But I digress.
Back to the missions. First I endeavor to find inner peace and learn to breathe by booking a massage every day and signing up for yoga, a practice in which I last engaged the summer before my fortieth birthday, more than a decade ago. Last year I got as far as the first massage. The masseuse rubbed some oil on her hands and then she stroked my face and told me to “let go of all that which does not serve you.” This woman is really, really nice and gives one of the best massages I’ve ever had, but in the immortal words of my friend Rick Smythe, “Naw, that ain’t gonna happen.” And it certainly is not going to happen in ninety minutes, or even in ten ninety-minute sessions. When I finally stopped laughing, I got completely freaked out by all the stuff I tote around in my head and heart that does me absolutely no good, and then I realized it wasn’t even a metaphor.
Which leads me to the second mission: to go through the ever burgeoning amount of actual tote bags containing all the work I meant to finish, mail I mea By Jesse Kornbluth Before there was Martha Stewart, there was Lee Bailey. He started small. A shop. Then a department at Henri Bendel. Then books. Very successful books — “Lee Bailey’s Country Weekends” won the Tastemaker Award for Best Cookbook in 1983 and has sold more than 150,000 copies in hardcover. Unlike Martha Stewart, Lee Bailey cherished his privacy. Although he was constantly entertaining friends at his Manhattan penthouse and his house in the Hamptons, he didn’t make a big deal of his dinner parties. “Casual” was his mantra. He didn’t go overboard on hors d’oeuvres at cocktail time and then he served dinner late — I have the feeling his guests were lit before they finally sat down at his table. He had two animating ideas for entertaining. 1) Please yourself first: “Good parties are, at least partially, a frame of mind. Start with the assumption that the whole point is for you and company to enjoy yourselves.” 2) Lighting matters: “If you put together a group of guests who don’t know one another very well, turn all the lights up while the group is getting acquainted over cocktails. Bright lights make people more talkative. Then turn the lights down somewhat after the party gets under way. This works; I’ve tried it.” Well, maybe there was a third thing. Here’s Nora Ephron, writing in 2000: “Most people serve three things for dinner — some sort of meat, some sort of starch, and some sort of vegetable — but Lee always served four. And the fourth thing was always something playful and unexpected. A shallow dish filled with tiny baked apples. A casserole of lima beans and pears cooked for hours in brown sugar and molasses. Peaches with cayenne pepper. Sliced tomatoes with honey. Grits. Savory bread pudding. Spoon bread. Spoon bread! Whatever it was, that fourth thing seemed to have an almost magical effect on the eating process. You never Lee Bailey
Published: Mar 12, 2019
Category: Food and Wine