"INVALUABLE BOTH TO ACCOMPLISHED COOKS AND BEGINNERS": FIRST EDITION OF THE NEW JAMES BEARD, INSCRIBED BY JAMES BEARD
BEARD, James. The New James Beard. New York: Alfred A. Knopf, 1981. Octavo, original pictorial boards, pictorial endpapers, original dust jacket.
First edition of Beard's "impressive" cookbook, boldly inscribed on the title page: "For J—— G—— Good cooking, James Beard."
In this critically praised cookbook of nearly 1,000 recipes, James Beard "combines foods in new and appealing ways… The result is impressive… invaluable both to accomplished cooks and beginners… Beard's personality comes through in his pleasant and affable prose… [and] the book is beautifully illustrated with line drawings by Karl Stuecklen" (New York Times).
Book with slightest rubbing and toning to extremities, bright dust jacket with faint soiling to front panel and a bit of edge-wear. A near-fine inscribed copy.