New York: Atheneum, 1971
First edition. First printing. Signed by the author on the first free endpaper. The boards a bit warped. A couple of blemishes to the outer text block edges but the contents fine. Faint wear to the dust jacket. A near fine copy in like jacket. A lasting guide that was pioneering in its 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. A remarkable book, very uncommon signed.