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James Beard's Theory & Practice of Good Cooking

by James Beard, José Wilson

Other authors: See the other authors section.

MembersReviewsPopularityAverage ratingMentions
423444,598 (4.15)2
"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)
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Showing 4 of 4
Best bread recipes around (outside of the ones I learned as a child). Best recipe for cream puffs. Then there's the delightful and simple "Pears poached in red wine" (delicious). Many of the recipes in this book are just simple food, cooked simply. ( )
  Lyndatrue | Dec 28, 2013 |
Marinated Raw Beef, p. 343, ok. Great if you don't have a heat source.
  DromJohn | Aug 15, 2010 |
Another great Beard book, wonderful explanations of traditional cooking styles with recipes for each. ( )
  ShawnMarie | Apr 7, 2009 |
A very cheap edition of a good book. The writing is pleasant enough to read for pleasure; the paper it's printed on is not much better than newsprint. ( )
  wenestvedt | Oct 25, 2005 |
Showing 4 of 4
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» Add other authors (3 possible)

Author nameRoleType of authorWork?Status
James Beardprimary authorall editionscalculated
Wilson, Josémain authorall editionsconfirmed
Stuecklen, KarlIllustratorsecondary authorsome editionsconfirmed
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"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.

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