James Beard's Theory and Practice of Good Cooking Book Reviews
James Beard's Theory and Practice of Good Cooking by James Beard Book Summary
“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.
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| Book Name | James Beard's Theory and Practice of Good Cooking |
| Genre | Methods |
| Author | James Beard |
| Published | 01 September 2015, Tuesday |
| Language | English |
| E-Book Size | 10.37 MB |
James Beard's Theory and Practice of Good Cooking (James Beard) Book Reviews 2024
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James Beard's Theory and Practice of Good Cooking E-book (PDF, PUB, KINDLE) Download
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Summary of James Beard's Theory and Practice of Good Cooking by James Beard
The James Beard's Theory and Practice of Good Cooking book written by James Beard was published on 01 September 2015, Tuesday in the Methods category. A total of 178 readers of the book gave the book 0 points out of 5.
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