Scarce The Complete Cookbook for Entertaining
by Jim Beard (infamous highly-collectible JAMES Beard)
copyright stated 1954
, published by Bobbs-Merrill Co Inc, unstated First Edition. Cookbook is hardbound without dust-jacket, measures approx 6-1/2” x 9-3/4” with 143 pages
, including Index and illustrated drawings by H Rosenbaum
. There is only one other hardbound that I found online without a dj and that one is more costly than mine (and another two with dj at over $100 and $700)
... none of which are as detailed as this listing.
Introduction by the Editors:
This book is dedicated to the joy of eating - to those who like to eat, to those who like to entertain. Contained within its covers are hundreds of mouth-watering recipes and menus to tempt you and your guests.
This is an unusual cookbook in many ways. Instead of having to plan each meal yourself - and then look up the individual dishes - Jim Beard presents here several suggested menus of perfectly compatible foods for every possible entertaining situation, on the pages immediately following. There's no jumping back and forth through the pages, no switching from book to book for each separate recipe.
Besides giving you menus for everything from Christmas dinners to simple brunches, there are such extras included as tips on successful entertaining, where to buy unusual foods, what to keep on your emergency shelf, how to use wines, plus a section on basic recipes.
And don't let these wonderful meals frighten you, for the average housewife - in the simplest kitchen - can easily handle anything presented here. If there are foods mentioned which are not obtainable in your town, Jim Beard gives a list of mail-order stores which can send any of the specialties winging your way. Good eating! Good entertaining!
Tips on entertaining
Buffets and luncheons
Dinners for v.i.p.’s
Foreign menus and recipes
Holidays and birthdays
How to use wines
Where to buy it
About the Author: (Quoted from Cookbook)
The “Cookbook for Entertaining” is Jim Beard’s latest book - the one he’s spent all of his eating and working hours preparing to write. It follows naturally after three very successful Beard books: “The Fireside Cookbook,” “Paris Cuisine” and the “Complete Book of Barbecue and Rotisserie Cooking.”
Jim Beard has been exposed to fine cooking since birth. His mother, who was in the hotel business, was well known in the Pacific Northwest for her artistry with food. As a small boy, Jim spent many hours in the big hotel kitchen with its great array of pots and pans, its huge stoves and ovens, its delectable tastes and smells. He was brought up to know and appreciate a cosmopolitan cuisine - French, Continental, Chinese, and the finest regional cooking of the Northwest.
Since then, Mr. Beard has lived in various regions of the United States, Europe, South America, and the West Indies, and has visited North Africa and the Pacific Islands, learning all about the food of the country wherever he has gone. He himself cooks with a gourmet’s gusto and a master chef’s skill, and is especially at home in a modern electrical kitchen, at an outdoor barbecue grill, or by a campfire in the wilds.
As a master chef, he is one of the most articulate teachers on the art of preparing good food. His books, of course, have been major successes. His informative articles have appeared in food periodicals and national magazines. He has even invaded the media of radio and TV - his televised program in 1946 being the first show of its type ever produced. And in November he toured the country, televising his food show from key cities.
As consultant to Sherry Wine and Spirits Company in New York, Jim Beard makes regular visits to the great French wine districts. Although he has savored the specialties of the world’s greatest restaurants, his real interest is cooking and entertaining at home. Here, in his “Cookbook for Entertaining,” he reveals his favorite festive recipes and menus and passes on to you the many tips and ideas which make the perfect - and relaxed - host.
Book is Good with little edge-rubbing and spine bottom, bumped corners, and a surface scratch on front cover. No dustjacket. Pages are clean, tight to binding, no tears, no chips, no highlighting, no dog-ears, no remainder marks, not a book club edition or library book, all pages intact & with no missing pages. Pages are tanned, more to the margin areas, from age. Previous owner’s name is penned on Introduction page, there are 2 crayon-like red marks on inside back cover, and pages 41-44 have a graduated to 1/4” fold to pages’ bottom third side edge area. Quite remarkable condition for a 64-year-old hardbound book! Books are NOT
from smoke-free or pet-free environment. Please see above Four
supersized images ... they are part of the description. Covers are dark blue, not a greenish color that shows on my scanner/monitor.
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