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 The Collected Novels Volume One by James Beard
Cover of the book Dragon Fire by James Beard
Cover of the book Chicago Wipeout by James Beard
Cover of the book When Emmalynn Remembers by James Beard
Cover of the book Ambush by James Beard
Cover of the book Shop in the Name of Love by James Beard
Cover of the book Walk with Care by James Beard
Cover of the book Birds of America by James Beard
Cover of the book The House without a Christmas Tree by James Beard
Cover of the book Lydia by James Beard
Cover of the book Siren from the Sea by James Beard
Cover of the book The History Man by James Beard
Cover of the book The Sonny Baca Novels by James Beard
Cover of the book The Vanquish Vendetta by James Beard
Cover of the book The Hammond Innes Collection Volume Three 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