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 Harriet Hume by James Beard
Cover of the book A World of My Own by James Beard
Cover of the book Black and Blue Magic by James Beard
Cover of the book Child of the Dawn by James Beard
Cover of the book Another Word for Murder by James Beard
Cover of the book Tea with the Black Dragon by James Beard
Cover of the book Sister Light, Sister Dark by James Beard
Cover of the book Save the Date by James Beard
Cover of the book Keeping Barney by James Beard
Cover of the book Clifford's Blues by James Beard
Cover of the book Coming into Eighty by James Beard
Cover of the book Sacred Tears by James Beard
Cover of the book Never So Few by James Beard
Cover of the book A Perfect Scoundrel by James Beard
Cover of the book The Encyclopedia of Amazons 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