The James Beard Celebration Cookbook, James Beard Foundation, Barbara Kafka (Ed), 1995, Wings Books, Random House, hardcover with dust jacket, 412 pp.
An aptly oversized collection of memories - in writing and photographs - and 225 recipes gathered by colleagues and students in tribute to the great American chef, James Beard. This 1995 edition is a reprint of the 1990 publication by William Morrow.
"Highlights include Barbara Kafka's famous Bouillabaisse, Craig Claiborne's Onion Sandwiches, Pierre Franey's Salmon Mousse with Lobster Sauce, Julia Child's Curried Lamb Hash, Larry Forgione's Creamy Hash-Browned Potatoes, Wolfgang Puck's Corn Muffins with Jalapeno Peppers and Fresh Rosemary, Claudia Roden's Almond and Pine Nut Pastry, Marion Cunningham's Angel Food Cake with White Mountain Frosting, and Jimmy Schmidt's Ginger and Passion Fruit Creme Brulee. Some of Beard's own recipes include his famous Boiled Beef and Black Fruitcake, as well as Rose Levy Beranbaum's interpretation of Beard's Crepes aux Duxelles and Jeff Smith's version of his Gingered Scallops."
In excellent, unused condition - covers straight, spine tight, all pages clean and intact, dust jacket bright and whole with no visible wear.