Cook It Outdoors , first published in 1941, is a classic guide to preparing, cooking, and serving delicious food from the grill and kitchen of legendary chef James Beard (1903-1985). From drinks (mint juleps, Tom Collins, zombies, etc.), salads, soups, grilled meats and vegetables, breads, and desserts, Beard provides a complete range of original recipes sure to please every taste. Cook It Outdoors includes a dozen different hamburger recipes; a range of many easily prepared, flavorful barbecue sauces and salad dressings; ...
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Cook It Outdoors , first published in 1941, is a classic guide to preparing, cooking, and serving delicious food from the grill and kitchen of legendary chef James Beard (1903-1985). From drinks (mint juleps, Tom Collins, zombies, etc.), salads, soups, grilled meats and vegetables, breads, and desserts, Beard provides a complete range of original recipes sure to please every taste. Cook It Outdoors includes a dozen different hamburger recipes; a range of many easily prepared, flavorful barbecue sauces and salad dressings; and how to choose and cook meats including beef, chicken, pork, lamb, and fish, plus the more exotic cuts such as pheasant, goose, partridge, quail, and venison. As the original dust-jacket stated: Cook It Outdoors "is a man's book written by a man who understands not only the healthy outdoor eating and cooking habits, but who is an expert at the subtle nuances of tricky flavoring as well."
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Seller's Description:
Very good. Stated second edition 1941. The pages are clean and crisp with no bent corners. Boards are solid with some wear to the cloth, and the spine is square and tight. No Dust Jacket, and the pages have some age tanning. Attractive book with minimal signs of use. All items guaranteed, and a portion of each sale supports social programs in Los Angeles. Ships from CA.
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Seller's Description:
Near Fine in Very Good jacket. First edition. Octavo. 200pp. Illustrated. Pictorial cloth. Endpapers quite foxed else near fine in very good dust jacket with shallow chipping and as creased tear on the front panel. The second book by the Dean of American Cooks, devoted entirely to barbecuing. Includes a brief set on instructions for building an outdoor oven or barbecue. In 1937 Beard moved to New York and started a catering company exclusively devoted to hors d'oeuvres. In 1940 he published this book based upon his experience, which led to further success in the culinary world based on his insistence on using fresh and local ingredients. Today, the most prestigious American cooking awards are named the James Beard Awards.
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Seller's Description:
Near Fine in Near Fine jacket. First edition. Octavo. 200pp. Illustrated. Pictorial cloth. A couple of lightly worn spots at the bottom of the board, else near fine in very fine dust jacket with a couple of short tears. The second book by the Dean of American Cooks, devoted entirely to barbecuing. Includes a brief set on instructions for building an outdoor oven or barbecue. In 1937 Beard moved to New York and started a catering company exclusively devoted to hors d'oeuvres. In 1940 he published this book based upon his experience, which led to further success in the culinary world based on his insistence on using fresh and local ingredients. Today, the most prestigious American cooking awards are named the James Beard Awards.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Fine in Near Fine jacket. First edition. Octavo. 200pp. Illustrated. Pictorial cloth. Fine in very slightly spine-toned else fine dust jacket with a stain visible only on the inside. The second book by the Dean of American Cooks, devoted entirely to barbecuing. Includes a brief set on instructions for building an outdoor oven or barbecue. In 1937 Beard moved to New York and started a catering company exclusively devoted to hors d'oeuvres. In 1940 he published this book based upon his experience, which led to further success in the culinary world based on his insistence on using fresh and local ingredients. Today, the most prestigious American cooking awards are named the James Beard Awards.