Green cloth with red title blocks and silver lettering. Extremely mild rubbing to edges, light bump to head and heel of spine. Previous owner signature to front pastedown and small mailing label to front endpaper. Text is clean and bright, no marks. Wonderfully illustrated throughout with clever drawings by Luiz Woods. DJ shows small chips to head and heel of spine, mild edgewear and light general scuffing. "Contains hundreds of exciting basic recipes, fine dishes from cuisines around the world, and many imaginative recipes from James Beard's own kitchen. From the simplest instructions on how to boil an egg to an elaborate dish like Lobster � L'Americaine, each recipe is distinguished by authority, clarity, and good sense. The chapters, arranged alphabetically, include: Appetizers, Bread, Cheese, Desserts, Eggs and Breakfast Meats, Fish and Shellfish, Fruit, Grain Dishes, Meat, Pasta, Poultry, Salads and Salad Dressings, Sauces, Souffles, Soups, Vegetables and Legumes. And for added convenience there is a glossary of "Practical don'ts"; weights, measurements; a list of basic cooking equipment, definitions of cooking terms, a list of herbs and their properties and uses; a similar list for spices and seeds; and a discussion of seasonings, flavorings, and garnishes." (from the jacket). Seller Inventory # H22516

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Bibliographic Details

Title: The James Beard Cookbook

Publisher: E.P. Dutton & Company, Inc., New York

Publication Date: 1961

Binding: Hardcover

Condition: Very Good

Dust Jacket Condition: Very Good

Edition: Book Club.

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Gyre & Gimble
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