James Beard's theory and practice of good cooking
By: in collaboration with José Wilson; illustrations byKarl Stuecklen.
Publisher: Knopf
Published: 1977
Place of publication: New York
Language: eng
Number of pages: 465
Description: 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.