James Beard's Theory and Practice of Good Cooking
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James Beard's Theory and Practice of Good Cooking

James Beard's Theory and Practice of Good Cooking


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About the Book

"The Dean of American Cuisine" and mentor to some of the country's most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child). "In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is." So begins James Beard's expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard's Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library. With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard's dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

About the Author :
James Beard (1903-1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the "dean of American cookery" by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.

Review :
Praise for James Beard "James A. Beard was an American treasure, and his books remain the American classics that deserve an honored place on the shelves of everyone who loves food." --Julia Child "[James Beard was] the dean of American cookery." --The New York Times "Too much of James Beard can never be enough for me." --Gael Greene


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Product Details
  • ISBN-13: 9781504004565
  • Publisher: Open Road Media
  • Publisher Imprint: Open Road Media
  • Language: English
  • ISBN-10: 1504004566
  • Publisher Date: 01 Sep 2015
  • Binding: Digital (delivered electronically)
  • No of Pages: 441


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