This book is about a number of people who love good food and good wine, who have learned a great deal about them and devoted their lives to them. It offers insight into tastes, attitudes, profound knowledge and infinite sensitivity in the uniquely human achievements of fine eating, drinking and entertaining. (From the Introduction)

{HISTORY}

In the 1970s, this was how you took a masterclass in cooking! Containing 11 all-stars of the 20th-century food scene, the objective here wasn't necessarily to learn proper techniques, explain high-end equipment or discuss rarified trade secrets, but instead just to make good food with interesting recipes. Each instructor tackles different parts of the meal from appetizers to desserts including sections on wine pairings for each.

Jacques Pepin dives into the world of vegetables with recipes including Stuffed Mushrooms, Fresh Eggplant with Olives and Onions, and Swiss Chard Au Gratin. Helen McCully shares recipes for canapes and hors d'oeuvres. James Beard talks about the art of menu planning and presents a handful of interesting dining arrangments including A Fall Dinner for Close Friends, A Gutsy Dinner for Hearty Appetites, Luncheon in the Garden and An After Theater Supper. Maurice Moore-Betty heads up the dessert department with a bevy of unique desserts including Iced Coffee Mousse, Apricot Souffle, and Rhubarb Fool. In between, there is Edward Giobbi on pasta, George Lang on Soups, Philip Brown on Meats, John Clancy on Baking Lion Lianides on Seafood and Felipe Rojas-Lombardi on Poultry and Game. Alexis Bespaloff adds the final cheer with information on coordinating wines and spirits. 

What is especially fun about this cookbook is the inclusion of some very talented tastemakers that have been covered over by history. We all know James Beard and Jacques Pepin but only some would know Felipe Rojas-Lombardi, the Peruvian game enthusiast who passed away at the young age of 48; or Philip Brown, who was the husband of famous West Coast cook, Helen Evans Brown; or the cook who was deemed the consummate gentleman of the epicurean world, Maurice Moore-Betty. Each are equally talented contributors to the food world that are worth a second look or a re-introduction into our modern culinary conversations. And above all, each of the contributors included here were just good friends in search of a good time in the kitchen together. 

{SPECIAL FEATURES}

- 270 pages

- Contains original dust jacket 

- Published in 1974

- Illustrated throughout with line drawings by Mel Furukawa and color food photography by Walter Storck

{CONDITION}

In lovely vintage condition. The cookbook itself is bright and clean, the spine is tight and all pages are intact. The dust jacket bears a little bit of wear and tear as far as chippiness in some areas, and some wrinkling. Please see photos.

{SIZE}

Measures 7.5" inches (widrgh) x 9.5" inches (length) x 1.25" inches (thickness)

{FOR THE COLLECTOR}

Look for more James Beard cookbooks in the shop here.