James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking)

James Beard (Author); Julia Child (Introduction); Barbara Kafka (Foreword)

ISBN 10: 0762406135 / ISBN 13: 9780762406135

Published by Running Press, Philadelphia, 1999

About this Item

Lightest shelf wear to tips, corners, and edges of the book and jacket, small chip at the upper left corner. Clean unmarked. First printing, full number line. "This redesigned and updated edition of previously out-of-print Beard classics will remind readers of the way we used to eat and what a master of detail Beard was. Recipes and other instructional sections are impeccable. The book is divided into sections according to cooking method (e.g., boiling, roasting); each section is then broken down into types of food, such as poultry and meat."--Publishers Weekly Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

Seller Inventory # 2005368

Bibliographic Details

• Title: James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking)
• Publisher: Running Press, Philadelphia
• Publication Date: 1999
• Language: English
• ISBN 10: 0762406135
• ISBN 13: 9780762406135
• Binding: Hardcover
• Illustrator: Karl Stuecklen
• Edition: First Thus edition.
• Condition: Near Fine
• Dust Jacket Condition: Very Good
• Seller catalogs:
  • Cooking and Culinary

About this title

Synopsis

Details the basic techniques of cooking with recipes that apply the principles of roasting, broiling, braising, sauteing, and baking

Reviews

This redesigned and updated edition of previously out-of-print Beard classics will remind readers of the way we used to eat and what a master of detail Beard was. Recipes and other instructional sections are impeccable. The book is divided into sections according to cooking method (e.g., boiling, roasting); each section is then broken down into types of food, such as poultry and meat. This means that a chapter on broiling and grilling contains such varied recipes as London Broil, Broiled Eggplant Slices and Stuffed Clams. Scattered among the recipes are more informal paragraphs giving the steps for simpler fare such as Broiled Grapefruit and Broiled Hamburgers. It's a treat to read Beard's writing, which is full of childhood memories (of his mother rendering suet, for instance) and features his elegant yet commonsensical approach to cooking. On the other hand, the book sometimes works better as artifact than manual. Because of modern-day health concerns, dishes like Beefsteak and Kidney Pudding, Pears Poached in Red Wine, Steak au Poivre and Celery in Butter are unlikely to send today's readers racing to the kitchen. (Dec.) FYI: This volume is the first in a new series titled The James Beard Library of Great American Cooking.
Copyright 1999 Reed Business Information, Inc.