This vintage 40-year-old cookbook is actually two cookbooks in one - starting with about 300 pages of seasonal recipes, organized by month and temptingly presented with color photographs and introductory remarks, and ending with an illustrated 100-page primer on cooking technique. The chief editorial advisors for the entire book are James Beard, Jose Wilson, and Elizabeth Pomeroy.
Among the more than 600 recipes, attention to special occasions and holidays is made, though there are also pages and pages of everyday dishes. Many traditional dishes are given a gourmet touch without demanding much extra work, like the corned beef and cabbage with wine and cinnamon, the roast beef salad with capers and anchovy fillets, and the barbecued spareribs with fresh orange juice.
Contents: Buying for Quality; Twelve Months of Recipes; Basic Cooking Methods; Wine with Food; The Cook's Workshop; Freezing; A to Z of Cooking Terms; Index.
In excellent condition, clean, 100% intact, spine tight. Covers are also like new and may be kept that way with a damp cloth.