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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

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

by James Beard (Author), Karl Stuecklen (Illustrator), Julia Child (Introduction) Format: Kindle Edition

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“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.

Print length

770 pages
Language

English
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On Kindle Scribe
Publisher

Open Road Media
Publication date

September 1, 2015
File size

8229 KB
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Editorial Reviews

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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

Best Sellers Rank: #359,044 in Kindle Store (See Top 100 in Kindle Store)
- #50 in Gourmet Cooking (Kindle Store)
- #224 in Cooking, Food & Wine Reference (Kindle Store)
- #300 in Individual Chefs & Restaurants

Customer Reviews:
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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

162 global ratings

5 star		78%
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Before "America's Test Kitchen" there was James Beard

Reviewed in the United States 🇺🇸 on August 14, 2019

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When I learned to cook in the 1960's, we didn't have "America's Test Kitchen"--a great resource for learning the basics plus the best way to handle American cuisine. We did have James Beard, who was a prolific writer and produced some very excellent books on cooking. His writing was almost like having him lecture you from the page, here is the right way to braise a cut of meat, here's my favorite cocktail sandwich (thin sliced raw onion on rounds of brioche with butter; I'm not a fan but the uniqueness made this really his own.) Here's how to set up a cocktail party. You could use these books and navigate your way around most any culinary event. To this day, he's still a powerful reference. When it comes to doing a roast chicken, I still think the method in this book is the best; chicken rubbed with lemon, basted with butter and gravy made from the drippings, veal or chicken stock, flour roux and herbs.

The basics are traditional American cooking and maybe a bit out of date if you read current recipes but they work and they are usually excellent. The gazpacho is one I've used for years: tomato juice based, green pepper, onion, tomato and cucumber with a shot of tabasco. Never fails.

This book is more on main dishes by method (roasting braising baking) and less or no sweets and confections. Mostly about the basics of meat cooking, with ventures into crepes, soufflés etc.

30 people found this helpful

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Jacqueline

Classic

Reviewed in the United States 🇺🇸 on September 18, 2022

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In excellent condition as advertised.

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Roger J. Leo

The best primer on good cooking I know of

Reviewed in the United States 🇺🇸 on July 9, 2022

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Excellent primer on cooking technique

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Nan

The hows and whys of good cooking and much more!

Reviewed in the United States 🇺🇸 on April 23, 2017

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Sadly, this book has been out of print for many years. I purchased my first copy when I was just starting out and for the last 40 years this book has been my "go-to reference" for practically everything! So, whenever I do find a copy I purchase it to pass along to other young, inexperienced cooks. By learning and understanding the basic theory as Beard presents it enables you to become more aware of the varied nuances and subtle flavors that can make such a difference!
The title is accurate as James Beard teaches the fundamentals of every cooking technique, beginning with an explanation of the technique; how, why and when to use it and then offers recipes from very basic to more advanced and with variations.

Over the years I have given away many of my cookbooks as the internet provides so much with just a click, but before I hit the web, I check this book first and usually can find the answers and a fabulous recipe.

61 people found this helpful

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Shava Nerad

Beard is such a lovely gastronomic writer!

Reviewed in the United States 🇺🇸 on March 28, 2019

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I read this years ago -- a friend's copy -- and just picked it up on my Kindle not so much to use it (although there are probably things I need to re-learn and can refer to) but for the sheer enjoyment of re-reading Beard.

I just love his writing and his practical applied sensuality in his craft and art. It's immersive by extension.

I feel I love the culinary arts in many of the same ways although I'll never be a professional. I am an amateur in the older sense.

7 people found this helpful

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JG

Essential book for anyone who likes to cook

Reviewed in the United States 🇺🇸 on December 9, 2019

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He has absolutely EVERYTHING in here. Why a souffle can fall, how to carve a ham, why you should or should not whip a dish by hand... it's really a great resource. The recipes are incredibly detailed with very minute instructions in case you're confused. Even if you don't use any of the recipes, at least you know why a dish should be cooked a certain way.

3 people found this helpful

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Nacho 2

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Reviewed in the United States 🇺🇸 on July 22, 2021

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Just like the description shift received would purchase from them again

Reviewed in the United States 🇺🇸 on April 10, 2021

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James Beard cooked well.

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Top reviews from other countries

THR

The Best Method Book You Can Buy (if you can find a copy...)

Reviewed in Canada 🇨🇦 on December 2, 2016

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I acquired my copy of this book when I was a young man, and recently managed to find a used copy here on Amazon for my son, who has just started out in his own apartment and needs to learn to cook properly. It is, quite simply, the very best cooking method book ever published, and it is a crime that it is now out of print. I learned more about the techniques of cooking from this one book than from all the others in my (rather large) kitchen library combined. Beard writes clearly and eschews over-the-top foodie gushing; what you get is a solid understanding of how and why certain things are done the way they are. The chapter on thickeners and liaisons gave me the recipe for hollandaise sauce that I still use today, and guided me through my very first attempt at it without a mishap.

If you want to learn to COOK, find a copy of this book and buy it. (If you just want to be a fashionable foodie and gush at cocktail parties, go buy some celebrity chef's latest coffe-table picture book instead....)

One person found this helpful

M.J. D.

prompt delivery.

Reviewed in Canada 🇨🇦 on March 15, 2020

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Good condition and just as described.

evl

James Beards Theory and Practice of Good Cooking

Reviewed in Canada 🇨🇦 on October 16, 2010

Verified Purchase

This book was received quickely and in very good condition. And was beyond my expectations.
Good Seller, with quality used items.

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