Beard on Food


Classic James Beard – unpretentious, hands-on essays, advice and ninety recipes. Recipes are easily located in the book by referencing the handy subject guide contained at the back of the book. “Beard was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.” Craig Claiborne – NYT Food Editor


James Beard, Beard on Food, Knopf, New York, 1974, 1st, 316 plus index and bio page, FINE/VERY GOOD.  Pages are tight and clean with no markings or stains. Spine is tight. Unclipped dust jacket has a sunned spine and some very minor wear to jacket crown at top and bottom of spine.