Theory & practice of good cooking (1977)
Theory & practice of good cooking is a 1977 cooking book written by James Beard.
Abstract: The fundamental principles of cooking are presented for beginners and expert cooks alike. Each chapter is built around a method of preparation rather than a category of foods, and begins with a detailed description of several techniques, spiced with anecdotes, cooking tips, preparation methods, and equipment descriptions. Thus, the chapter on "Boiling" discusses simmering and reducing, making and using court bouillion, and then launches into the recipes that put these techniques to practical application. Other chapters feature braising, grilling, baking, thickeners, chilling, etc. Kitchen tools are discussed and illustrated; a check list includes everything from aluminum foil to electrical appliances. A chapter on "Noncooking" describes dishes made from raw meats, fruits, and vegetables (e.g., seviche or gazpacho). The "Concordance" is an invaluable shopping guide to food varieties, cuts of meat, seasonings, and where and when to find the best quality.
Quick answers
What is Theory & practice of good cooking about?
Abstract: The fundamental principles of cooking are presented for beginners and expert cooks alike. Each chapter is built around a method of preparation rather than a category of foods, and begins with a detailed description of several techniques, spiced with anecdotes, cooking tips, preparation methods, and equipment descriptions. Thus, the chapter on "Boiling" discusses simmering and reducing, making and using court bouillion, and then launches into the recipes that put these techniques to practical application. Other chapters feature braising, grilling, baking, thickeners, chilling, etc. Kitchen tools are discussed and illustrated; a check list includes everything from aluminum foil to electrical appliances. A chapter on "Noncooking" describes dishes made from raw meats, fruits, and vegetables (e.g., seviche or gazpacho). The "Concordance" is an invaluable shopping guide to food varieties, cuts of meat, seasonings, and where and when to find the best quality.
When was Theory & practice of good cooking published?
Theory & practice of good cooking was published in 1977.
Who made Theory & practice of good cooking?
Theory & practice of good cooking was written by James Beard.