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James Beard's Theory and Practice of Good Cooking
Descriptions of each edition are found in brief where available. Click details & prices to get more information on a book or to find the best prices for the title.
Hardcover
With Jose Wilson |
from Running Pr Book Pub (September 1, 1999); titled "James Beard's Theory & Practice of Good Cooking"
9780762406135 | details & prices | 431 pages | 7.25 × 10.25 × 1.50 in. | 1.84 lbs | List price $22.95
About: Details the basic techniques of cooking with recipes that apply the principles of roasting, broiling, braising, sauteing, and baking
About: Details the basic techniques of cooking with recipes that apply the principles of roasting, broiling, braising, sauteing, and baking
With Marc Buelens, Karl Stuecklen (other contributor), Katleen De Stobbeleir |
from Random House Value Pub (November 1, 1994); titled "James Beard's Theory & Practice of Good Cooking"
9780517118603 | details & prices | 6.25 × 9.25 × 1.50 in. | 1.50 lbs | List price $9.99
This edition also contains Leadership
About: A complete cooking course for the beginner demonstrates the fundamental principles of good culinary practice while offering three hundred simple recipes and variations.
This edition also contains Leadership
About: A complete cooking course for the beginner demonstrates the fundamental principles of good culinary practice while offering three hundred simple recipes and variations.
With Jose Wilson |
from Weathervane (May 1, 1990); titled "James Beard's Theory and Practice of Good Cooking"
9780517695258 | details & prices | 465 pages | 6.50 × 9.25 × 1.25 in. | 1.65 lbs | List price $9.99
from Random House Inc (March 1, 1977); titled "James Beard's Theory and Practice of Good Cooking"
9780394484938 | details & prices | List price $18.95
About: Detailed commentaries on all the basic techniques of cooking are followed by recipes that lavishly apply the principles of boiling, roasting, broiling, braising, sauteing, frying, and baking
About: Detailed commentaries on all the basic techniques of cooking are followed by recipes that lavishly apply the principles of boiling, roasting, broiling, braising, sauteing, frying, and baking
Paperback
With Pamela Curtis Swallow |
Reprint edition from Ballantine Books (December 1, 1990); titled "James Beard's Theory and Practice of Good Cooking"
9780345366931 | details & prices | List price $5.95
This edition also contains The Remarkable Life and Career of Ellen Swallow Richards: Pioneer in Science and Technology
This edition also contains The Remarkable Life and Career of Ellen Swallow Richards: Pioneer in Science and Technology
from Random House Inc (April 1, 1984); titled "James Beard's Theory and Practice of Good Cooking"
9780394724751 | details & prices | List price $10.95
About: " For the first time James Beard gives us the fundamentals that he teaches in his famous classes- the hows, the whys, the techniques, the BASICS as well as the subtle nuances of good cooking.
About: " For the first time James Beard gives us the fundamentals that he teaches in his famous classes- the hows, the whys, the techniques, the BASICS as well as the subtle nuances of good cooking.