How to Eat (and Drink) your Way Through a French (and Italian) Menu.

New York: Antheneum, 1971.

Tall octavo (22 x 13 cm.), 192, [3] pages. FIRST EDITION. A dictionary of dishes one might find on a French or Italian menu, as well as definitions of specific ingredients and of wine grapes and regions of the two nations. From "America's first foodie", as James Beard is described by Mitchell Davis, founder of Kitchen Sense, and formerly of the James Beard Foundation. Very light age-toning to edges of text block, otherwise fine, in illustrated cloth covered boards. In a fine, unclipped dust jacket, with a colorful pop art image by Milton Glaser. Inscribed in purple marker by the author on the free front endpaper, "Good Eating! Frank Prescott, James Beard"

Price: $350.00