Beard James a and Sam Aaron (4 results)

Hardcover. Condition: Good. First Edition; First Printing. Hardcover. 8vo. Published by Appleton-Century-Crofts, New York, 1954. 317 pgs. First Edition/First Printing. Bound in cloth boards with titles present to the spine. Boards have heavy shelf-wear present to the extremities. No ownership marks present. Text is clean and free of marks. Binding tight and solid. It puzzled us that Beard chose to write a book on kitchen economies at a time when the nation's economy was prospering as never before. Perhaps it was his own perpetual inability to save money that prompted him. He and co-author Sam Aaron believed that the book filled "a gap in the cookbook fieldthe need for a realistic, down-to-earth approach to the subject of eating well without straining the food budget. " To them, this did not equal deprivation. As they wrote, "There is no need to go to the penny-pinching extreme of serving meat loaf made with half a pound of hamburger and one cup of oatmeal, as some people do. Within the limitations of your budget you can set a table that has variety and distinction. You can serve gourmet food. " Aaron, a wine-and-spirits authority, told readers how to drink better for less money, too. ; 8vo 8" - 9" tall.…

Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. First edition. 317pp. Slight toning on the boards else near fine in a very good price-clipped dust jacket with a toned spine and shallow chips at the crown. "Dine, wine, and entertain like a gourmet on a budget!".

Hardcover. Condition: Near Fine. Near Fine. First edition. Octavo. 317pp. Fine in a near fine dust jacket with a couple tiny tears. "Dine, wine, and entertain like a gourmet on a budget!".

First edition. 8vo. x, 317, (1 ) pp. Publisher's pale blue cloth back matching boards, dark blue lettering to the spine, dust jacket, inscribed by Aaron "with fondest gastronomical regards" on the front free endpaper. Edge wear to the jacket with occasional small losses.