"Readers may not know that Beard, one of the most influential figures in American cooking, did not publish his first book until he was 38 years old. Rick Rodgers's "Notes from the Editor" reacquaints readers with Beard's legacy, and the book guides them through 400 recipes from Beard's 40-year cookbook career (e.g., Cream of Mushroom Soup, Steak au Poivre, Apple Pie). Though the recipes have been adjusted for modern kitchens, Beard's voice has been successfully preserved. Editorial notes in brackets offer useful information and interesting historical tidbits. VERDICT: Home cooking has evolved considerably since Beard';s cookbooks were first published, so it's wonderful to see his recipes reprinted in this functional collection."--Library Journal
