From the James Beard Foundation: These were the barbecue years, when presidents like Ike were photographed at the barbecue grill. Beard’s definition of barbecue and rotisserie cookery was elastic—he included recipes and suggestions for picnic food such as sandwiches, oil-and-garlic sauce for spaghetti (in a chapter on “Serving Sauces”), and “clam chowder for a big party.” This slim volume was an early example of a cookbook genre that remains popular today. Title and cover history: 1954 The Complete Book of Barbecue & Rotisserie Cooking as Jim Beard 1958 New Barbecue Cookbook as Jim Beard 1968 Jim Beard’s Barbecue Cookbook as Jim Beard 1975 Barbecue with Beard: Outdoor Recipes from a Great Cook as James Beard 1981Barbecue with Beard: Outdoor Recipes from a Great Cook** as James Beard (new cover) 1987 Barbecue with Beard: Outdoor Recipes from America's Master Chef as James Beard note about the 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.**