The Four Seasons Cookbook by Charlotte Adams & James Beard [FIRST EDITION]
The Four Seasons Cookbook by Charlotte Adams & James Beard
FIRST EDITION  CRESCENT BOOKS
Hardcover with dust jacket in excellent condition. Tanning to pages and dust jacket. Dust jacket is in solid shape w a price clipped front panel. Book is excellent; clean cover and unmarked pages.
A unique cookbook in that it represents 12 yeras in the history of a great New York City Restaurant, "The Four Seasons". Opened in 1959, the Four Seasons is associated with a number of milestone firsts in the hospitality industry. The Four Seasons is credited with introducing the idea of seasonally-changing menus to America. It was the first destination restaurant to print its menus in English. It was the first US restaurant (outside of California) to serve American wine. The Four Seasons was also the first restaurant in the US to cook using fresh, wild mushrooms rather than the dried offerings that were more common in the 1950s. The restaurant itself has been widely praised, winning the James Beard Award in 1999. The recipes represent the most popular and the best from the restaurant's menu. Some are variations of classic dishes while some are "Four Season" originals. The book includes easy-to-follow recipes and those requiring patoence and skill to achieve the perfect results. An excellent collection of recipes.