James Beard's Theory & Practice of Good Cooking


by James Beard, Knopf, second printing before publication of the 1977 first edition. Hardback with DJ, 465 pages. Pristine condition. DJ has Brodart protective covering.

This book, featuring Karl W. Stueklen's fabulous line drawings, is the closest you'll get to his evidently wonderful cooking classes -- all the inside kitchen tips about how to do stuff right, beginning with believing that your two hands are your primary kitchen tool. For us, it opened up how to make consistently excellent french fried potatoes (spoiler-- fry them twice -- yes, with oil at accurate temperatures --yes, with breathing room in between --ah!). More than 300 recipes, "the how's, the why's, the techniques, the basics as well as the subtle nuances of good cooking."

Winner of a James Beard Foundation award. Condition: VG+/VG+.

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