Cook It Outdoors

New York: M. Barrows and Company, 1953. Hardcover. Very Good/Very Good. 8vo. Salter, Stephan. Sea green cloth boards under yellow & red illustrated dust jacket, duotone plates of barbecue construction, 200 pp. Minor edgewear to DJ, generally clean and bright. 11th printing 1953. Originally printed in 1941, this is the second book by James Beard. Born in Portland, Oregon, James Beard was an accomplished chef but was famous for his books, most of which concentrate on American cookery, and America's most prestigious gastronomical award is named after him. What's more American than the ol' BBQ? This book includes sketches & general descriptions of outdoor ovens, but not detailed plans. Unlike more modern cookbooks, this covers barbecues, portable stoves, outdoor ovens, and more. It has recipes for soups (not in your normal BBQ cookbook!), as well as for 6 barbecue sauces, plus additional barbecue sauces: Texas, Mexican, Italian (pre-war), Southern, Pork, and Olive. A great cookbook from a great author.