James Beard's Theory and Practice of Good Cooking

Nonfiction, Food & Drink, Professional, Entertaining, Reference
Cover of the book James Beard's Theory and Practice of Good Cooking by James Beard, Open Road Media
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: James Beard ISBN: 9781504004565
Publisher: Open Road Media Publication: September 1, 2015
Imprint: Open Road Media Language: English
Author: James Beard
ISBN: 9781504004565
Publisher: Open Road Media
Publication: September 1, 2015
Imprint: Open Road Media
Language: English

“The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child).

“In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.”

So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.

With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

“The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child).

“In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.”

So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.

With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

More books from Open Road Media

Cover of the book Over Her Dear Body by James Beard
Cover of the book The Butch Karp and Marlene Ciampi Novels Volume One by James Beard
Cover of the book Satan's Sabbath by James Beard
Cover of the book The Secret of the Dark by James Beard
Cover of the book Familiar Words by James Beard
Cover of the book The Man Who Loved Children by James Beard
Cover of the book The Charlie Muffin Thrillers Volume Two by James Beard
Cover of the book Civil Disobedience by James Beard
Cover of the book Vietnam by James Beard
Cover of the book Relatives by James Beard
Cover of the book Voices in a Haunted Room by James Beard
Cover of the book Underdogs by James Beard
Cover of the book The Drowning Season by James Beard
Cover of the book Coast to Coast by James Beard
Cover of the book The Butch Karp and Marlene Ciampi Novels Volume Two by James Beard
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy