James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking) [Hardcover]

James Beard (Author), Karl Stuecklen (Illustrator), Julia Child (Introduction), Barbara Kafka (Foreword), Jose Wilson (Collaborator)

Book Description

Series: James Beard Library of Great American Cooking | Publication Date: October 17, 1999

Based on Beard's 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sautéing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.

Editorial Reviews

From Publishers Weekly

This redesigned and updated edition of previously out-of-print Beard classics will remind readers of the way we used to eat and what a master of detail Beard was. Recipes and other instructional sections are impeccable. The book is divided into sections according to cooking method (e.g., boiling, roasting); each section is then broken down into types of food, such as poultry and meat. This means that a chapter on broiling and grilling contains such varied recipes as London Broil, Broiled Eggplant Slices and Stuffed Clams. Scattered among the recipes are more informal paragraphs giving the steps for simpler fare such as Broiled Grapefruit and Broiled Hamburgers. It's a treat to read Beard's writing, which is full of childhood memories (of his mother rendering suet, for instance) and features his elegant yet commonsensical approach to cooking. On the other hand, the book sometimes works better as artifact than manual. Because of modern-day health concerns, dishes like Beefsteak and Kidney Pudding, Pears Poached in Red Wine, Steak au Poivre and Celery in Butter are unlikely to send today's readers racing to the kitchen. (Dec.) FYI: This volume is the first in a new series titled The James Beard Library of Great American Cooking.
Copyright 1999 Reed Business Information, Inc.

Product Details

• Hardcover: 448 pages
• Publisher: Running Press; 2nd edition (October 17, 1999)
• Language: English
• ISBN-10: 0762406135
• ISBN-13: 978-0762406135
• Product Dimensions: 9.3 x 6 x 1.7 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #774,202 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars The cookbook to have if you're having only one, February 14, 2002

By 

Peter J Torvik Jr (38000 Grenoble France) - See all my reviews

This review is from: James Beard's Theory & Practice of Good Cooking: (Reissue) (Hardcover)

This is the classic of American cooking, the first cookbook to own and the one you go back to all your life.
Beard had a brilliant sense for food, and in this book he shares concepts and approaches, explaining the equipment you use, and the techniques, methodically, clearly and with his particular elan.
Anyone can follow this book. But between the recipes presented throughout the book (organized in the unusual manner of by technique - things you boil, things you bake, things you roast, etc.) and the concordance (organized by food), you can find great recipes and just plain information and direction to help you make just about enough food to last a lifetime.
I brought it with me to France and still rely on it.

10 of 11 people found the following review helpful:

5.0 out of 5 stars I've been looking for years - Its back in print!, December 8, 1999

By A Customer

This review is from: James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking) (Hardcover)

I got this book out of the library a few years ago and enjoyed it so much I wanted to buy it but it was out of print. For a few moments I even considered paying the penalty and calling the book lost but I couldn't bear to deprive other library users of the book. So now its back... the techniques and theory are down to earth and very useful. I'm ordering 2 copies today.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Why this is out of print is beyond me!, July 12, 2009

By 

Dana Lewis (Pennsylvania) - See all my reviews

This review is from: James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking) (Hardcover)

I was fortunate enough to receive a copy of an earlier edition (1990) re-print of this book through a promotional offer soon after I graduated from college. It has been my cooking "bible." Chock-full of traditional recipes, I find the instructional portions of the book to be indispensable in the kitchen. Without droning on and on, Mr. Beard presents the techniques (practice) of good cooking as well as the reasons behind them (theory) in a simple, easy to understand, and entertaining manner, which can then be carried over to perfecting other recipes or can be used to embark on your own adventures in creating unique dishes.

Honestly, I don't believe I have ever followed any of the recipes in the book to the letter, but the stained pages reflect the fact that I turn to it over and over again when I want to make the perfect roast, grill a fantastic steak, indulge in a home-made Bearnaise sauce, re-create a classic dessert ... the list goes on and on.