How to Eat Better for Less Money
From the James Beard Foundation: It puzzled us that Beard chose to write a book on kitchen economies at a time when the nation’s economy was prospering as never before. Perhaps it was his own perpetual inability to save money that prompted him. He and co-author Sam Aaron believed that the book filled “a gap in the cookbook field—the need for a realistic, down-to-earth approach to the subject of eating well without straining the food budget.” To them, this did not equal deprivation. As they wrote, “There is no need to go to the penny-pinching extreme of serving meat loaf made with half a pound of hamburger and one cup of oatmeal, as some people do. Within the limitations of your budget you can set a table that has variety and distinction. You can serve gourmet food.” Aaron, a wine-and-spirits authority, told readers how to drink better for less money, too. book history: released in 1954 new cover and subtitle – 1957 revised, new cover and subtitle – 1970 new cover – 1974 The "Supplement on Budget Wine and Spirits" was in all of the books, hence co-author Sam Aaron. In 1970 it was to the cover, replacing the other subtitles. note about author: Books would be released not only as "James Beard", but also "Jim Beard" and "James A, Beard". "Jim Beard" is what his books were first published under.