James Beard's Theory & Practice of Good Cooking (James Beard Library of Great American Cooking, 2)

Rating:
Summary: Yum!
Review: 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.

Rating:
Summary: Lost but not forgotten
Review: I had tried most of the recipes in the book when a recent lady friend asked me what I wanted her to make me for dinnner. I told her that I had this great cookbook, but never was able to find a rabbit to make the rabbit recipe. She offered to make me rabbit the following weeekend, so I loaned her my book. I missed the dinner, and the rescheduled dinner for the following day. Many days latter she appeared at my office with a large box which she said I should open immediately. After she left I shook the box and could tell it contained the cookbook, I also knew what else it contained. I immediately discarded the entire box. I've regreted loosing the book since. I was glad to be able to replace the book. Before this book my cooking was one star and through what I have learned by reading it and following the recipes my cooking has improved greatly. Everything I cooked from that book was tremendous. If only James Beard had a book on reliability.

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Summary: This is the book I use as a reference for all my cooking.
Review: I was given "Theory and Practice" as a gift more than 20 years ago. It gave me the confidence to try recipes that seemed too difficult before. James Beard has a wonderful way of explaining the, how's and why's of different cooking processes. The book is arranged by "how" things are cooked, steaming, roasting, baking ect.... His directions and anecdotes make this a wonderful book to sit and read also. When I can find it in print I always buy several copies to give as gifts. They are wonderful for anyone with a budding interest in culinary arts.

Rating:
Summary: Good solid reference for the serious cook
Review: Selection, technique and associated recipes from this legend make this a book one turns to often. Mine is worn out from over fifteen years of usage. You'll put it profit in your kitchen.

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Summary: I've been looking for years - Its back in print!
Review: 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.

Rating:
Summary: Covers the basics methods and ingredients of good cooking
Review: This classy reprint of a standard cooking guide deserves a spot on the shelf of any serious cook's collection: this edition provides an introduction by Julia Child and a foreword by Barbara Kafka as it covers the basics methods and ingredients of good cooking, with a healthy dose of Beard's philosophy added for spice.

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Summary: The cookbook to have if you're having only one
Review: 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.