James Beard's Fish Cookery


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BEARD, James. James Beard's Fish Cookery. Boston and Toronto: Little, Brown, (1954). Octavo, original gray cloth, original dust jacket.

First edition of one of Beard's scarcer cookbooks, a guide to fish and seafood preparation, inscribed: "Good Eating Blanche—James Beard."

"Beard’s abiding love for the West Coast, especially his native Oregon, is much in evidence in his comprehensive James Beard’s Fish Cookery" (James Beard Foundation). In this work, "he offers recipes and advice about eating frogs, snails, and turtles, as well as for 80 different kinds of fish and shellfish" (JPR). James Beard was "one of the country's leading authorities on food and drink and its foremost champion of American cooking" (New York Times).

Book about-fine, dust jacket near-fine with only slight soiling, light wear to extremities, and a few tape repairs to verso. A lovely inscribed copy.

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