Title: James Beard's Theory & Practice of Good Cooking

Author: James Beard

Publisher: Alfred A. Knopf (A Borzoi Book)

Format: Hardcover

Year: 1977 (Third Printing, May 1977)

ISBN: 0-394-48493-2

About the Book:

Add a classic cornerstone of American culinary literature to your kitchen or collection. Written by the "dean of American cooking," this vintage 1977 edition focuses deeply on fundamental cooking techniques (Boiling, Roasting, Sautéing, Braising, Baking, and more) rather than just standard ingredient lists. It contains over 300 timeless recipes and variations designed to put culinary theory into actual practice. Features beautiful, classic kitchen-tool illustrated endpapers.

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