PDF Download James Beard's Theory & Practice of Good Cooking, by James Beard
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James Beard's Theory & Practice of Good Cooking, by James Beard
PDF Download James Beard's Theory & Practice of Good Cooking, by James Beard
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Product details
Hardcover: 468 pages
Publisher: Knopf; First Edition edition (March 12, 1977)
Language: English
ISBN-10: 0394484932
ISBN-13: 978-0394484938
Package Dimensions:
8.3 x 5.8 x 1.3 inches
Shipping Weight: 1.3 pounds
Average Customer Review:
4.6 out of 5 stars
50 customer reviews
Amazon Best Sellers Rank:
#176,372 in Books (See Top 100 in Books)
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.
I bought this book in the mid '70's or so... And it literally changed my life. This is not so much a cookbook but rather a "how to" cookbook. It starts with some of the basic tools, teaching you how to use a particular utensil and then follows through with some very simple recipes using these utensils. This book started my cooking life and I am heartbroken that it is no longer in print. But you can get a good used edition at Amazon!
About 25 years ago they did a mass reissue of Theory and Practice of Good Cooking for $9.00 since this is my absolute top indispensable book I bought a dozen for future wedding presents. My eight year old son needless to say already had his own copy that he had requested.I have given those away I thought at the time judiciously but may "have cast pearls before a few before swine". Wish I had a dozen more. That book is the absolute first and best resource, plus it is also enjoyable to browse or read outright, I now have all of James Beard's cookbooks I think unless some more obscure ones pop up and yes so does my son. They are all priceless resources and still provide hours of inspiration and enjoyment. Beard on Bread is another top favorite. Vive James Beard!
This is one of the basic cookbooks that should be in every library. James Beard could communicate the joy of making good food for friends and family like no one else, and this is one of his best books. A delight to read, and the recipes are excellent. My collection of cookbooks exceeds 1500 different volumes and this is one of the very best.
This is our first "go to" cookbook basically our cooking bible. I have given away dozen of these as wedding presents over the years. My grand daughter got hers at age 10. James Beard has never written a bad recipe. We have all his cookbooks.
Great book for beginning to intermediate home cooks. Worthwhile to round out a Beard library. And a great reference work for writing or working chefs.
I sent this book as a gift to my grandson who aspires to be a chef one day. James Beard is a great foundational read and resource as he strives to reach his goal. This particular book, according to my grandson, arrived within the promised time and is in excellent condition. I am so pleased!
I read this years ago -- a friend's copy -- and just picked it up on my Kindle not so much to use it (although there are probably things I need to re-learn and can refer to) but for the sheer enjoyment of re-reading Beard.I just love his writing and his practical applied sensuality in his craft and art. It's immersive by extension.I feel I love the culinary arts in many of the same ways although I'll never be a professional. I am an amateur in the older sense.
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