The Great Cooks Cookbook was published in 1974 by The Good Cooking School The recipes in the cookbook were created by James Beard with Alexis Bespaloff, Philip Brown, John Clancy, Edward Giobbi, George Lang, Leon Lianides, Helen McCully, Maurice Moore-Betty, Jacques Pepin, Felipe Rojas-Lombardi, the faculty of the Good Cooking School. Each chef wrote a chapter of the cookbook. For example, James Beard wrote the chapter on menus and Helen McCully did the chapter on desserts. Hard cover without dust jacket, 270 pages. Excellent condition.