James Beard's Theory and Practice of Good Cooking
(eBook)

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Published
Open Road Media, 2015.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781504004565

Citations

APA Citation, 7th Edition (style guide)

James Beard., & James Beard|AUTHOR. (2015). James Beard's Theory and Practice of Good Cooking . Open Road Media.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

James Beard and James Beard|AUTHOR. 2015. James Beard's Theory and Practice of Good Cooking. Open Road Media.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

James Beard and James Beard|AUTHOR. James Beard's Theory and Practice of Good Cooking Open Road Media, 2015.

MLA Citation, 9th Edition (style guide)

James Beard, and James Beard|AUTHOR. James Beard's Theory and Practice of Good Cooking Open Road Media, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDba10560c-8a5d-7c04-79dd-e096734bda1c-eng
Full titlejames beards theory and practice of good cooking
Authorbeard james
Grouping Categorybook
Last Update2023-08-22 19:00:39PM
Last Indexed2024-03-27 05:41:44AM

Book Cover Information

Image Sourcehoopla
First LoadedMar 14, 2022
Last UsedMar 14, 2022

Hoopla Extract Information

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    [synopsis] => Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide "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.
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