James Beard's theory & practice of good cooking in large print

Front Cover
G.K. Hall, 1986 - Cooking - 504 pages
2 Reviews

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LibraryThing Review

User Review  - Lyndatrue - LibraryThing

Best bread recipes around (outside of the ones I learned as a child). Best recipe for cream puffs. Then there's the delightful and simple "Pears poached in red wine" (delicious). Many of the recipes in this book are just simple food, cooked simply. Read full review

LibraryThing Review

User Review  - DromJohn - LibraryThing

Marinated Raw Beef, p. 343, ok. Great if you don't have a heat source. Read full review

Contents

Roasting
48
Broiling and Grilling
95
Braising
138
Copyright

6 other sections not shown

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About the author (1986)

Beard is the dean of American cookery.

Amy Pastan is an independent writer, editor, and book producer. She is former acquisitions editor for art and humanities at the Smithsonian Institution Press. She lives in the metropolitan D.C. area.

Bibliographic information