James Beard's Theory & Practice of Good Cooking
Product Description
Condition - Very Good
The item shows wear from consistent use but remains in good condition. It may arrive with damaged packaging or be repackaged.
James Beard's Theory & Practice of Good Cooking
Hardcover. First Edition, 1977 edition, various printings. The jacket is designed by Robert Aulicino. Printed in the USA. Alfred A. Knopf, Inc., Publisher. Author, James Beard, master cook in collaboration with Jose Wilson. The cookbook contains black and white illustrations.The top outer edges of the pages are a spring green color. Illustrations are by Karl Stuecklen. The book is designed to teach creative, entertaining, exciting dishes. For the first time, the dean of American cooking gives us the fundamentals that he teaches in his famous classes, the how, the whys, the techniques, the basics as well as the subtle nuances of good cooking. With more than 300 wonderful recipes and variations that put theory into practice. A must have for any serious cook!
Technical Specifications
You might also like
The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
James Beard's American Cookery
Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
The New James Beard
La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking
Beard on Bread, Beard on Pasta( 2 Volume Set)
The Way to Cook