Fowl and Game Cookery.

New York: M. Barrows & Company, Incorporated, 1944.

Small octavo (20.5 x 14 cm.), [xi], 196 pages. Index. FIRST EDITION. The third book from James Beard, the "Father of American Gastronomy", focused on fowl, domestic (chicken, turkey, duck, goose, etc.) and wild (pheasant, quail, squab, partridge, snipe, woodcock), and game, including the somewhat famous section on squirrel, raccoon, and muskrat. In gray-green cloth, printed in black; near fine. Publisher's dust jacket is edgeworn and faded at the spine. Jacket is good only.

Price: $150.00

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