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James Beard's Theory & Practice of Good Cooking
by James Beard
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Amazon.com Product Description (ISBN 0394484932, Hardcover)Hardcover with dust jacket. First Edition, 1977 edition. The jacket is designed by Robert Aulicino. Printed in the USA. Alfred A. Knopf, Inc., Publisher. Author, James Beard, master cook. The cookbook contains black and white illustrations. A few light stains on the inside pages are here and there on several pages. The spine is tight and straight. Master recipes are marked, as issued that were designed that way. The boards are clean and unique with images of cooking tools and a yellow background. The dust jacket shows stains, several tears, wear and age toning, we consider in fair condition. The top outer edges of the pages are a spring green color. Illustrations are by Karl Stuecklen. In collaboration with Jose Wilson. The book is designed to teach creative, entertaining, exciting dishes. The pages show no markings or tears. "When you cook, you never stop learning, that is the fascination of it." As quoted, "good cooking needs good tools." "For the first time, the dean of American cooking gives us the fundamentals that he teaches in his famous classes, the how, the whys, the techniques, the basics as well as the subtle nuances of good cooking. With more than 300 wonderful recipes and variations that put theory into practice." A good book for a great price offering in its condition. A must have for any serious cook! *6BC1
(retrieved from Amazon Mon, 30 Sep 2013 13:55:28 -0400)
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