New York: M. Barrows & Company, (1940).
Hardcover. First edition. Octavo. 189pp. Illustrated. Slight offsetting on pastedowns from the binder's glue else about fine in lightly rubbed else fine dust jacket. The first book by the Dean of American Cooks, devoted almost entirely to cocktail party finger food. 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. This is an exceptional copy and is rare thus.