James Beard's Theory and Practice of Good Cooking

"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 timel...