From Publishers Weekly
Copyright 1999 Reed Business Information, Inc.
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. Read morePublished 3 months ago by Magus
This book is a fabulous beginner cookbook. As a neophyte in the kitchen it has guided me along to being a skilled person. Read morePublished 16 months ago by Dennis
This is a good teaching book. Never to old to learn. I bought it as a reference book and I am enjoying the details.
I love this book, just when I thought I knew how to cook the easiest things he makes them 10 times better. Example scrabble eggs!! Highly recommend this book!!!Published on June 25, 2013 by kacie
I have had fun reading this book. It is organized by technique (broiling, roasting, etc.) and gives an array of recipes for all different kinds of meats and vegetables. Read morePublished on July 2, 2011 by vballprincess859
James Beard was a master of teaching the culinary art he is opinionated in how he choose to cook but provides options and suggestions. Read morePublished on February 19, 2010 by Kyle C. Pratt
Long before most cookbooks were teaching the "whys" of cooking, Beard came up with an entertaining and instructive book filled with explicit instructions and detailed explanations. Read morePublished on December 24, 2009 by gfweb