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How to Eat Better for Less Money: With a Supplement on Budget Wine and Spirits
From the James Beard Foundation:
It puzzled us that Beard chose to write a book on kitchen economies at a time when the nation’s economy was prospering as never before. Perhaps it was his own perpetual inability to save money that prompted him. He and co-author Sam Aaron believed that the book filled “a gap in the cookbook field—the need for a realistic, down-to-earth approach to the subject of eating well without straining the food budget.” To them, this did not equal deprivation. As they wrote, “There is no need to go to the penny-pinching extreme of serving meat loaf made with half a pound of hamburger and one cup of oatmeal, as some people do. Within the limitations of your budget you can set a table that has variety and distinction. You can serve gourmet food.” Aaron, a wine-and-spirits authority, told readers how to drink better for less money, too.
book history:
released in 1954
new cover and subtitle – 1957
revised, new cover and subtitle – 1970
new cover – 1974
The "Supplement on Budget Wine and Spirits" was in all of the books, hence co-author Sam Aaron. In 1970 it was to the cover, replacing the other subtitles.
note about author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
It puzzled us that Beard chose to write a book on kitchen economies at a time when the nation’s economy was prospering as never before. Perhaps it was his own perpetual inability to save money that prompted him. He and co-author Sam Aaron believed that the book filled “a gap in the cookbook field—the need for a realistic, down-to-earth approach to the subject of eating well without straining the food budget.” To them, this did not equal deprivation. As they wrote, “There is no need to go to the penny-pinching extreme of serving meat loaf made with half a pound of hamburger and one cup of oatmeal, as some people do. Within the limitations of your budget you can set a table that has variety and distinction. You can serve gourmet food.” Aaron, a wine-and-spirits authority, told readers how to drink better for less money, too.
book history:
released in 1954
new cover and subtitle – 1957
revised, new cover and subtitle – 1970
new cover – 1974
The "Supplement on Budget Wine and Spirits" was in all of the books, hence co-author Sam Aaron. In 1970 it was to the cover, replacing the other subtitles.
note about author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
316 pages, Hardcover
First published January 1, 1954
53 people want to read
About the author
James Beard
60 books95 followersLibrarian Note: There is more than one author in the Goodreads database with this name.
Please see: James Beard.
James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.
James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.
source: Wikipedia
He published his first books under Jim Beard.
Please see: James Beard.
James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.
James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.
source: Wikipedia
He published his first books under Jim Beard.
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Displaying 1 of 1 review
December 19, 2024
A piece of food history with surprisingly relevant, timeless tips. Great everyday sauces. Just a delight.
Displaying 1 of 1 review