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FROM THE NEW YORK TIMES: "Far and away the best thing yet on outdoor cooking...good reading about eating."
FROM THE LOS ANGELES TIMES: "As complete a book on outdoor cookery as one can find. James Beard is a genius at explaining away the mysteries of well prepared food."
FROM KIRKUS REVIEWS: "The informality and increased flavor of outdoor cookery has made this a favorite way to entertain--and this is just the book to see that you do it well. Certainly an answer to the overworked hot dog or hamburger, this should whip up the ambition as well as the appetite of that man around the house."
FROM JEREMIAH TOWER: "This is a really good book. And it is timeless. Each chapter is crammed with practical advice and personal insight, sensuality, and a friendly desire to eat the food they are talking about. The authors were never geared to fashion, only to what worked and what was realistic at the time, as it still is according to common sense and classical principles."
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