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James Beard's Theory and Practice of Good Cooking by [James Beard, Karl Stuecklen, Julia Child]

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James Beard's Theory and Practice of Good Cooking Kindle Edition

4.7 out of 5 stars 162 ratings

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Editorial Reviews

Review

Praise for James Beard
“James A. Beard was an American treasure, and his books remain the American classics that deserve an honored place on the shelves of everyone who loves food.” —Julia Child
 
“[James Beard was] the dean of American cookery.” —
The New York Times
 
“Too much of James Beard can never be enough for me.” —Gael Greene


--This text refers to an alternate kindle_edition edition.

About the Author

James Beard (1903–1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the “dean of American cookery” by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts. --This text refers to an alternate kindle_edition edition.

Product details

  • ASIN ‏ : ‎ B011QATGSY
  • Publisher ‏ : ‎ Open Road Media (September 1, 2015)
  • Publication date ‏ : ‎ September 1, 2015
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 8229 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 770 pages
  • Customer Reviews:
    4.7 out of 5 stars 162 ratings

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James Beard (1903­-1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the "dean of American cookery" by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
162 global ratings

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