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James Beard's Theory & Practice of Good Cooking, by James Beard
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The contents include: Good Cooking Needs Good Tools; Boiling; Roasting; Broiling and Grilling; Braising; Sauteing; Frying; Baking; Thickeners and Liaisons; Noncooking; Chilling and Freezing; Cooking Terms and Methods; The Concordance; Carvings.
- Sales Rank: #461083 in Books
- Published on: 1990-03-25
- Released on: 1990-03-25
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 6.50" w x 1.25" l,
- Binding: Hardcover
- 465 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
James Beard rules.
By Rixmom
This is our first "go to" cookbook basically our cooking bible. I have given away dozen of these as wedding presents over the years. My grand daughter got hers at age 10. James Beard has never written a bad recipe. We have all his cookbooks.
0 of 0 people found the following review helpful.
Solid stuff
By UrbanMonique
Great book for beginning to intermediate home cooks. Worthwhile to round out a Beard library. And a great reference work for writing or working chefs.
8 of 8 people found the following review helpful.
Best all-around book for aspiring cooks
By D. Carpenter
I love this book because it doesn't teach individual recipes but methods. If you know how to braise and what can and should be braised, you can do it. Most books, even cooking classes will teach you how to make one stew but don't teach the art of braising. Or sauteeing, or roasting...
While the book is out of print, Amazon has it and I regularly purchase one for wedding gifts or aspiring young cooks. [...]
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