The Fireside Cook Book a Complete Guide to Fine Cooking for Beginner and Expert ; Containing 1217 Recipes and Over 400 Color Pictures

New York: Simon and Schuster, 1949. First edition. Quarto in color pictorial jacket; 322p, illustrations 26 cm; index. Very good with minor external wear; in a fair, well-worn and well-chipped, double ("four color chart for framing") jacket in archival mylar. Hardcover.

Wonderfully illustrated! "James Andrews Beard (1903-1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards."—WikipediaThe seasoning shelf -- The calorie question -- Hors d'oeuvres -- Soups -- Fish and shellfish -- Poultry -- Game and special poultry -- Meats -- Eggs and cheese dishes -- Vegetables -- Potatoes, beans, rice, and spaghetti -- Salads and cheese -- Desserts -- Sauces -- Breads -- Outdoor cookery -- Frozen foods and pick-up meals -- Menus for warm and cold weather -- Wines and liquors. Clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by variations.

Cooking. Cooking recipes. Cooking, American. cookbooks. Cookbooks. Livres de cuisine. Cuisine américaine. Cuisine. recipes. Cooking Cooking, American cookbooks. Kochbuch. Cookbooks. Livres de cuisine. Class Descriptors: LC: TX715; Dewey: 641.5 Responsibility: