James Beard’s Theory and Practice Of Good Cooking: authoritative Kitchen Reference

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

Print Length: 448 Pages
Publisher: Running Press
Publication Date: October 17, 1999
Language: English
ISBN-10: 0762406135
ISBN-13: 978-0762406135
ISBN-10: 0890431086
ISBN-13: 978-0890431085
File Format: PDF

Based on Beard’s 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sauteing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.

The hows and whys of good cooking and much more!

Sadly, this book has been out of print for many years. I purchased my first copy when I was just starting out and for the last 40 years this book has been my “go-to reference” for practically everything! So, whenever I do find a copy I purchase it to pass along to other young, inexperienced cooks. By learning and understanding the basic theory as Beard presents it enables you to become more aware of the varied nuances and subtle flavors that can make such a difference!
The title is accurate as James Beard teaches the fundamentals of every cooking technique, beginning with an explanation of the technique; how, why and when to use it and then offers recipes from very basic to more advanced and with variations.

Over the years I have given away many of my cookbooks as the internet provides so much with just a click, but before I hit the web, I check this book first and usually can find the answers and a fabulous recipe.