James Beard

Beard on Food


A collection of some of the best essays from James Beard, one of the world's most renowned culinary minds. Written in light-hearted spirit, the reader is invited to casually peruse his philosophy of the food experience – from the ideal hamburger to the versatility of the chickpea. 

Featuring recipes for dishes such as Scandinavian cucumber salad, lamb shanks with ratatouille, and champagne sorbet, in contrasting color for clarity.

Hard cover.

Edition: 1974.

Condition: Excellent, with the bulk of the wear being taken visibly to the dust jacket.

Measures ~6.5"x9.5". 316 pages.