James Beard's Theory & Practice of Good Cooking by James Beard

James Beard's Theory & Practice of Good Cooking

James Beard with José Wilson, Karl Stuecklen, Barbara Kafka, Julia Child

448 pages first pub 1977 (editions)

nonfiction informative inspiring medium-paced
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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 gr...

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