James Beard's Theory & Practice of Good Cooking - 1977 Book Club Edition
Once you have made the lessons in these chapters a part of your cooking knowledge, and with the Concordance to guide you in shopping, you'll be ready to improvise, invent, experiment, and finally, find your own cooking style. James Beard, from the Forward
James Beard needs no introduction to the world of cooking. Considered the master of the American kitchen, he was not only a curious gourmand, a dedicated foodie and a sensational cook but he was also an enthusiastic culinary instructor. Inspired by the questions and curiosities of his cooking class students, in the mid-1970s James set about writing a tutorial-style cookbook that was similar in style to how he taught his classes.
Published in 1977, this book, James Beard's Theory & Practice of Good Cooking is like taking a masterclass with the big guy himself. Each chapter is broken down into a specific style of cooking process (roasting, braising boiling, sauteing, frying, etc) with James explaining the technical aspects and importance of each method at the beginning of each chapter. That expertise is then followed up by a batch of recipes in the rest of the chapter that feature that specific style of cooking process. So readers get a well rounded understanding of the fundamentals of all the basic cooking processes. For example, the boiling chapter features recipes for boiled potatoes, poached chicken, applesauce, potato gnocchi, chicken and dumplings, etc - basically a sampling if recipes that involve boiling foods.
Wonderful for the novice cook just learning the ropes and also for seasoned cooks looking for James' exceptional recipes, this book is a handy guide to keep close in the kitchen. You can find no matter teacher than James Beard. Even though he passed away in 1985, his instruction still rings true and helpful in his books.
- Book Club Edition published in 1977 with original dust jacket
- 468 pages
- Illustrated throughout with wonderful drawings by Karl Stueckleu
- Helpful sections include a 50 page concordance which is like a detailed food glossary and an illustrated step by step instructions guide on how to carve specific types of meat
- Interesting recipes include Turkish Cuciuumber and Yogurt Soup, Meringue Kisses, perfect French Fries, Sauteed Zuchini with Walnuts, Yorkshire Pudding, Lentil Casserole with Sausage, Grand Marnier Souffle, Peaches with Raspberry Puree, Shellfish a la Nage and a vast array of "perfect" classic foods (aka Perfect Roast Chicken, Perfect Omelettes, Perfect Crepes etc).
In wonderful vintage condition. This cookbook is very clean inside and out and is free f markings and cooking spots and stains. The Spine is tight, all pages are intact and the dust jacket is in great shape with no edge tears or rips.
Measures 8.5" inches (length) x 5.75" inches (width) x 1.5" inches (thickness) and weighs 1.5lbs.