James Beard's Theory & Practice of Good Cooking: (Reissue)

I was fortunate enough to receive a copy of an earlier edition (1990) re-print of this book through a promotional offer soon after I graduated from college. It has been my cooking "bible." Chock-full of traditional recipes, I find the instructional portions of the book to be indispensable in the kitchen. Without droning on and on, Mr. Beard presents the techniques (practice) of good cooking as well as the reasons behind them (theory) in a simple, easy to understand, and entertaining manner, which can then be carried over to perfecting other recipes or can be used to embark on your own adventures in creating unique dishes. Honestly, I don't believe I have ever followed any of the recipes in the book to the letter, but the stained pages reflect the fact that I turn to it over and over again when I want to make the perfect roast, grill a fantastic steak, indulge in a home-made Bearnaise sauce, re-create a classic dessert ... the list goes on and on.

I bought this book when it was first published and used it as a primer to learn how to cook. It is highly practical with the chapters arranged by technique (boiling, braising, sauteing, etc). And it is well illustrated with simple drawings that effectively communicate how to execute those techniques. I would recommend it to anyone, especially those who are just learning to cook. Unfortunately, even though it was re-issued a few years ago in both hardcover and paperback, the used booksellers think this book must be worth its weight in gold. It isn't. If you can find a copy in good condition at a reasonable price, consider buying it. If not, look for James Peterson's -Essentials of Cooking- which, in many ways, is a superior book and should be available at a sane price.

This is the classic of American cooking, the first cookbook to own and the one you go back to all your life.Beard had a brilliant sense for food, and in this book he shares concepts and approaches, explaining the equipment you use, and the techniques, methodically, clearly and with his particular elan.Anyone can follow this book. But between the recipes presented throughout the book (organized in the unusual manner of by technique - things you boil, things you bake, things you roast, etc.) and the concordance (organized by food), you can find great recipes and just plain information and direction to help you make just about enough food to last a lifetime.I brought it with me to France and still rely on it.

A must for anyone who loves good food. I bought my copy about 20 years ago in my bachelor days, and still refer to it regularly. If you can learn the techniques in this book and in "From Julia Child's Kitchen," you'll be in the 99th percentile of home cooks. Add a couple of Pierre Franey's 60-Minute Gourmet or Cuisine Rapide volumes, and you and yours will eat well for life.

This book gives the new (and experienced) cook guidance in basic techniques, selection of cookware, knives, and other essentials, and basic recipes that become family favorites (such as chicken crepes or teriyaki chicken). It has one of the best summaries of sauces, with basic recipes and additions that change bechamel to sauce veloute or mornay, etc. I have been looking for copies to give as gifts for years! I have at least 3 persons in mind NOW, I just wish they'd print some more.