New York: Atheneum, 1971
First edition. First printing. Signed on the first free endpaper. Very firm binding. A couple of blemishes to the outer text block edges but the contents fine. Faint wear to the dust jacket. A very good near fine copy in like dust jacket. A timeless guide, it was pioneering at the time, when American food culture was limited and European menus were rarely translated into English. American interest in cuisine originates largely with Beard’s work as a chef and educator. He wrote more than 20 books, and his were among the very first cooking shows. The present is a remarkable book, very uncommon signed.