James Beard's Theory and Practice of Good Cooking
James Beard's Theory and Practice of Good Cooking teaches you the fundamentals for his famous classics. Here are 300 recipes and variations from one of the world's foremost culinary experts of all time!
Format: Hardcover and dust jacket, 468 pages
Copyright: 1977, Book Club Edition
Publisher: Alfred A. Knopf Publishers
Author: James Beard
Description: From the time you first sit down to browse through this book -- even before you make any of the more than 300 delicious recipes and variations -- you will feel that you are on the, way to becoming a more knowing, more sensitive cook. James Beard's incomparable flair for transmitting his knowledge, for showing us how and why, shines through these pages, making it obvious why his famous cooking classes are the most sought after in this country, and why he is considered the dean of American cooking.
Beard is neither bemused by the "trendy" nor constricted by rigid traditionalism. His whole approach to the joys of the table reflects the true glory of the American kitchen: its openness to the creations of many national cuisines. Out of many different culinary strains he has blended his own richly diversified style. What he teaches is simply good cooking. He shows us how to master an American classic: precisely how long to broil how big a steak how far from the flame to get succulent results. He concocts, from the Japanese cuisine, a simple (and simply wonderful) teriyaki marinade for chicken. He makes us expert with French crepes (and their fillings). He rediscovers for us the aromatic New England boiled dinner.
Beard has put into it, for the first time, all his ideas about good cooking, all his specific answers to the myriad questions his students have asked over the years. Each chapter deals with one basic technique -- a relaxed and informative introduction flowing into a series of beautifully conceived recipes that put theory into practice.
In sum, a complete cooking course for the beginner, an invaluable reference for even the most expert cook. This is a book you will turn to again and again, for the very last word on everything from carving the Sunday roast (there are illustrated instructions) or cleaning an inky squid, to a great trick with chicken Kiev or Beard's own secret of a "light hand" with a cake.
Condition: Dust jacket edges lightly frayed. Further good condition.
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