The Four Seasons Cookbook

New York: Holt, Rinehart and Winston. Very Good in Very Good dust jacket. 1971. Hardcover. 12" x 8.5" ; 317pp. Index. Illustrated with full page color photographs by Arie deZanger. The ends are bumped and edges lightly toned, the dust jacket is not price clipped. T A beautiful collection on fine paper, illustrated with magnificent photographs. The table of contents follows the seasons, each with sections for appetizers, soups, fish and seafood, chicken and duck, beef, veal and lamb, vegetables, salads and desserts. The wines are suggested by James Beard. The final section is titled "Some Fundamentals" and includes wines for cooking, herbs and spices, stocks, soup garnitures, sauces, sweet sauces, pastries and batters, dessert basics, basic souffles, a glossary of cooking terms, equivalent weights and measures, sources of ingredients and finally the index. The Four Seasons was located in Midtown of New York City and was open from 1959-2019, was highly popular and won the James Beard award many times. James Beard writes: "This is a highly unusual cookbook for the reason that if reflects twelve years in the history of one of the truly fine restaurants ever to grace the city of New York. Furthermore, the recipes are the work of a rare assemblage of chefs. The home cook is fortunate to have these specialties brought within reach. Like the restaurant's menu, the recipes are based on the changes of the seasons and on the idea that certain foods are best enjoyed in their own time. ...This collection, then represents the most popular and the best of The Four Seasons' offerings. Some of the recipes are variations on classic themes; many are originals. They include easy recipes and those requiring patience and skill to achieve perfect results." .