James Beard's name has been synonymous with culinary excellence for more than 40 years. This revival of a classic volume of weekly syndicated newspaper columns and recipes written by the Dean of American Cooking is organized into chapters on meat, fish, vegetables, herbs and culinary tools. It offers simple, delectable suggestions for improvisational meals, plus elegant ideas for cocktail parties and other home entertaining from the man hailed for his exceptional teaching, ability and vast insight into all things food-related. A delicious source of timeless advice and sage observations. This is a glorious recipe book, as well as the ultimate armchair read for anyone interested in wonderful, honest food.