James Beard's Theory and Practice of Good Cooking
Product ID: 134214093
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"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 soufflรฉ, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy. Review: Before "America's Test Kitchen" there was James Beard - When I learned to cook in the 1960's, we didn't have "America's Test Kitchen"--a great resource for learning the basics plus the best way to handle American cuisine. We did have James Beard, who was a prolific writer and produced some very excellent books on cooking. His writing was almost like having him lecture you from the page, here is the right way to braise a cut of meat, here's my favorite cocktail sandwich (thin sliced raw onion on rounds of brioche with butter; I'm not a fan but the uniqueness made this really his own.) Here's how to set up a cocktail party. You could use these books and navigate your way around most any culinary event. To this day, he's still a powerful reference. When it comes to doing a roast chicken, I still think the method in this book is the best; chicken rubbed with lemon, basted with butter and gravy made from the drippings, veal or chicken stock, flour roux and herbs. The basics are traditional American cooking and maybe a bit out of date if you read current recipes but they work and they are usually excellent. The gazpacho is one I've used for years: tomato juice based, green pepper, onion, tomato and cucumber with a shot of tabasco. Never fails. This book is more on main dishes by method (roasting braising baking) and less or no sweets and confections. Mostly about the basics of meat cooking, with ventures into crepes, soufflรฉs etc. Review: The definitive cook book. - Loaded with classic recipes, my copy disappeared into my daughterโs kitchen so had to find a new one. I recommend the crepes.
| Best Sellers Rank | #303,914 in Kindle Store ( See Top 100 in Kindle Store ) #24 in Gourmet Cooking (Kindle Store) #112 in Gourmet Cooking (Books) #164 in Cooking, Food & Wine Reference (Kindle Store) |
J**.
Before "America's Test Kitchen" there was James Beard
When I learned to cook in the 1960's, we didn't have "America's Test Kitchen"--a great resource for learning the basics plus the best way to handle American cuisine. We did have James Beard, who was a prolific writer and produced some very excellent books on cooking. His writing was almost like having him lecture you from the page, here is the right way to braise a cut of meat, here's my favorite cocktail sandwich (thin sliced raw onion on rounds of brioche with butter; I'm not a fan but the uniqueness made this really his own.) Here's how to set up a cocktail party. You could use these books and navigate your way around most any culinary event. To this day, he's still a powerful reference. When it comes to doing a roast chicken, I still think the method in this book is the best; chicken rubbed with lemon, basted with butter and gravy made from the drippings, veal or chicken stock, flour roux and herbs. The basics are traditional American cooking and maybe a bit out of date if you read current recipes but they work and they are usually excellent. The gazpacho is one I've used for years: tomato juice based, green pepper, onion, tomato and cucumber with a shot of tabasco. Never fails. This book is more on main dishes by method (roasting braising baking) and less or no sweets and confections. Mostly about the basics of meat cooking, with ventures into crepes, soufflรฉs etc.
J**R
The definitive cook book.
Loaded with classic recipes, my copy disappeared into my daughterโs kitchen so had to find a new one. I recommend the crepes.
J**G
Essential book for anyone who likes to cook
He has absolutely EVERYTHING in here. Why a souffle can fall, how to carve a ham, why you should or should not whip a dish by hand... it's really a great resource. The recipes are incredibly detailed with very minute instructions in case you're confused. Even if you don't use any of the recipes, at least you know why a dish should be cooked a certain way.
S**N
Hard Cover
I thought it was new but was used. Well note are good too.
S**D
Beard is such a lovely gastronomic writer!
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.
C**N
Culinary Bible Written by James Beard
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!
E**G
Was disappointed that the book was printed on newsprint paper
Was disappointed that the book was printed on newsprint paper. It was originally a freebee with purchase. It was in good condition and it does have all the information wanted.
R**O
The best primer on good cooking I know of
Excellent primer on cooking technique
T**R
The Best Method Book You Can Buy (if you can find a copy...)
I acquired my copy of this book when I was a young man, and recently managed to find a used copy here on Amazon for my son, who has just started out in his own apartment and needs to learn to cook properly. It is, quite simply, the very best cooking method book ever published, and it is a crime that it is now out of print. I learned more about the techniques of cooking from this one book than from all the others in my (rather large) kitchen library combined. Beard writes clearly and eschews over-the-top foodie gushing; what you get is a solid understanding of how and why certain things are done the way they are. The chapter on thickeners and liaisons gave me the recipe for hollandaise sauce that I still use today, and guided me through my very first attempt at it without a mishap. If you want to learn to COOK, find a copy of this book and buy it. (If you just want to be a fashionable foodie and gush at cocktail parties, go buy some celebrity chef's latest coffe-table picture book instead....)
M**.
prompt delivery.
Good condition and just as described.
E**L
James Beards Theory and Practice of Good Cooking
This book was received quickely and in very good condition. And was beyond my expectations. Good Seller, with quality used items.
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