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First published in 1949, it was James Beard’s seminal “The Fireside Cook Book” that earned him top billing in American cuisine — a position he held until his death in 1985.

With over 1,000 recipes (like the one for Juliette Sauce, below), plus a foreword by Mark Bittman, the new edition makes an excellent holiday gift — to yourself.

Now available at bookstores or online at .