James Beard's Theory & Practice of Good Cooking - SIGNED - Knopf 1977 HC DJ
$85 · Offered by eBay
James Beard's Theory & Practice of Good Cooking by James Beard, in collaboration with Jose Wilson, with illustrations by Karl Stuecklen. Alfred A. Knopf (Borzoi), New York, 1977. ISBN 0-394-48493-2. SIGNED BY JAMES BEARD in black ink on the front free endpaper - a bold, clean full signature, not an inscription. Beard's complete cooking course: the fundamentals he taught in his famous classes, organized by technique - boiling, roasting, broiling and grilling, braising, sauteing, frying, baking, thickeners and liaisons, noncooking, chilling and freezing - with more than 300 recipes and an extensive Concordance of ingredients at the back. A note on the printing, stated exactly as the copyright page has it: "First Edition / Published April 12, 1977 / Second Printing Before Publication" - so this is a second printing struck before the publication date, not a true first printing. The signature is offered as found, with no certificate of authenticity; please see the photographs and judge for yourself. Condition: VERY GOOD. Hardcover in pale green cloth-backed pictorial boards, in the original Robert Aulicino dust jacket. The jacket is unclipped with the $12.95 price intact, and shows overall toning to the cream ground, chipping and loss at the head of the spine panel, light soiling, a small spot to the rear panel, and shelf wear along the edges. Book boards are clean and square, binding tight, with shelf wear to bottom and slight damage to top of book spine. The text block clean and
- Publisher: Knopf Doubleday Publishing Group
- Year: 1977
- Binding: Hardcover
- ISBN: 0394484932
- Condition: Very Good
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