Theory and practice of good cooking
James Beards Theory & Practice of Good Cooking by James BeardBased on Beards 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sautéing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.
James Beard's Theory and Practice of Good Cooking by James A. Beard (1977, Hardcover)
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. Convert currency. Add to Basket. Book Description Knopf. Condition: new.
Cooking starts with your hands, the most important and basic of all implements. They were the earliest tools for the preparation of food, and they have remained one of the most efficient, sensitive, and versatile. Hands can beat, cream, fold, knead, pat, press, form, toss, tear, and pound. They are so sensitive that the instant your fingers touch or feel something, they transmit messages to your brain about texture and temperature. Just by touching a broiled steak or a roast, you can learn to tell when the meat is done to your liking. Then touch your finger to your tongue, and you'll know whether the seasoning and flavoring are right or need some adjustment. There are prissy people who think sticking fingers in food is dirty, but there's nothing disgraceful about touching food if your hands are clean, and don't let anyone tell you there is.
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Thank you! Those of us for whom Beard has been a long-time kitchen ally, know he's more comforting to have around than a costly Cuisinart food processor. He's a demystifier, a man who urges you to feel and handle your ingredients, use your fingers and get into textures. As he proceeds here through the basic cooking techniques--boiling, roasting, grilling, sauteeing, frying, ""noncooking""--he pooh-poohs the food snobs' most sacred dictums. A special French crepe pan? The much-scorned Teflon pan will make ideal crepes and heresy! Black has more flavor.
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