New York: M. Barrows and Company, 1941. First Edition. Hardcover. 200 pages. 21 x 14 cm. Beard's second book - a groundbreaking volume that helped define a whole genre of outdoor and barbecue cookbooks. This volume was marketed explicitly as a man's book written by a man who understands healthy..... More
Hong Kong: a ridge press book, 1960. Hardcover. 282 pages. 30 x 22 cm. A beautifully illustrated cookbook that explores every facet of outdoor cooking including pit roasting, grilling, spit cooking, skewer cooking, smoke cooking - along with drinks, appetizers, and picnic and party foods. Interior clean, boards lightly rubbed..... More
New York: Alfred A. Knopf, 1981. First Edition. Hardcover. 625 pages. 24 x 16 cm. A cornucopia of wonderful dishes and imaginative variations, of old favorites and new creations for every mood and occasion. With over 1000 recipes, every single recipes has been either newly created or freshly reworked for..... More
New York: Alfred A. Knopf, 1974. First Edition. Hardcover. 316 pages. James Beard at his best: savoring food memories of the past, discussing the peculiarities of the American Palate, and sharing his gastronomic adventures, while always coming up with the perfect recipe to cap off any occasion. Illustrations by Bill..... More
New York: Alfred A. Knopf, 1974. First Edition. Hardcover. 316 pages. James Beard at his best: savoring food memories of the past, discussing the peculiarities of the American Palate, and sharing his gastronomic adventures, while always coming up with the perfect recipe to cap off any occasion. Illustrations by Bill..... More
New York: ALFRED A. KNOPF, 1983. First Edition. Hardcover. 236 pages. 21 x 16 cm. Beard himself called this "a book of good times to have with pasta," and he encouraged experimentation. First the fundamentals: he explains step by step how to make perfect fresh pasta, both hand-made and machine..... More
1949. Provensen, Alice and Martin. Hardcover. 322 pages. James Beard." Beard's culinary awakening started as a young child: "The Beard family household in Portland, Oregon, centered around a flourishing kitchen, which functioned with the seasons: in the spring, mammoth with asparagus was canned, and in the summer, fruits of all..... More
London: Faber and Faber Limited, 1955. First Edition. Hardcover. 460 pages. An avid entertainer, James Beard shares his favorite fish recipes dividing his subjects into sea-water fish, freshwater fish, shellfish and such assorted rare delicacies as Russian caviar, snails, turtles and terrapin. With every fish he briefly sketches its haunts..... More
New York: Delacorte Press, 1965. First Edition. Hardcover. 398 pages. 24 x 15.5 cm. . Signed by Beard on the title page - "Good Cooking - James Beard." An avid entertainer, James Beard shares his favorite menus for hosting any affair whether you are serving Breakfast, Luncheon, Dinner, Buffets, Outdoor..... More
New York: a ridge press book/golden press, 1960. Hardcover. 282 pages. 30 x 21 cm. Everything you need to know about outdoor cooking - grilling, spit & skewer cooking, pit roasting, or cooking with smoke. Includes beef, lamb, veal, pork, poultry, game, fowl, fish, seafood - plus a wonderful array..... More
New York: Royal Books, 1972. Paperback. 286 pages. 17.5 x 10.5 cm. Signed by Beard on the title page to his friend Gary Wood. Everything you need to know about cooking outdoors, from the best kind of meat for charcoal broiling to the last details of superb patio suppers. Pages..... More
New York: Pocket Books, 1974. Paperback. 316 pages. Signed and inscribed by Beard to his friend Gary Wood - "Gary/Always Good Appetite & Good Eating! James Beard". From the man who turned barbecue cooking into an art, this book is filled with recipes for gourmet food and drink on a...... More
New York: Alfred A. Knopf, 1977. First Edition, Ninth Printing. 230 pages. 21 x 17 cm. Signed by author. A wonderful book on bread for even the novice. Beard discusses in depth the various techniques for all types of bread baking while making this descriptions uncomplicated. Clean copy with dust..... More