Cover image for James Beard's theory & practice of good cooking
James Beard's theory & practice of good cooking
Beard, James, 1903-1985.
Personal Author:
Uniform Title:
Theory & practice of good cooking
Publication Information:
Philadelphia, PA : Running Press, 1999.

Physical Description:
xiii, 431 pages : illustrations ; 24 cm
General Note:
"The James Beard Library of Great American cooking"--Cover.

Originally published: New York : Knopf, 1977.

"Introductory note c1999 by Julia Child, foreword c1999 by Barbara Kafka"--Title page verso.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX651 .B43 1977C Adult Non-Fiction Open Shelf

On Order



Based on Beard's 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.

Author Notes

Julia Child was born in Pasadena, California on August 15, 1912. She received a Bachelor of Arts degree in history from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school.

After graduating from cooking school, Child opened her own culinary institute called, L'Ecole des Trois Gourmandes with her friends Simone Bech and Louisette Bertholle. She achieved critical acclaim with her first cookbook Mastering the Art of French Cooking which was first published in 1961 and is still in print today and helped to popularized French cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style.

Her other books include The French Chef Cookbook; From Julia Child's Kitchen; and The Way to Cook. She also filmed an instructional video series on cooking and wrote columns for various magazines and newspapers. She died of kidney failure on August 13, 2004 at the age of 91.

(Bowker Author Biography) Julia Child was born in Pasadena, California. She lives in Cambridge, Massachusetts & Santa Barbara, California.

(Publisher Provided)

Reviews 1

Publisher's Weekly Review

This redesigned and updated edition of previously out-of-print Beard classics will remind readers of the way we used to eat and what a master of detail Beard was. Recipes and other instructional sections are impeccable. The book is divided into sections according to cooking method (e.g., boiling, roasting); each section is then broken down into types of food, such as poultry and meat. This means that a chapter on broiling and grilling contains such varied recipes as London Broil, Broiled Eggplant Slices and Stuffed Clams. Scattered among the recipes are more informal paragraphs giving the steps for simpler fare such as Broiled Grapefruit and Broiled Hamburgers. It's a treat to read Beard's writing, which is full of childhood memories (of his mother rendering suet, for instance) and features his elegant yet commonsensical approach to cooking. On the other hand, the book sometimes works better as artifact than manual. Because of modern-day health concerns, dishes like Beefsteak and Kidney Pudding, Pears Poached in Red Wine, Steak au Poivre and Celery in Butter are unlikely to send today's readers racing to the kitchen. (Dec.) FYI: This volume is the first in a new series titled The James Beard Library of Great American Cooking. (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

Introductory Notep. vi
Forewordp. viii
Prefacep. xi
Good Cooking Needs Good Toolsp. 1
Bolingp. 13
Roastingp. 56
Broiling and Grillingp. 93
Braisingp. 125
Sauteingp. 155
Fryingp. 193
Bakingp. 209
Thickeners and Liaisonsp. 268
Noncookingp. 288
Chilling and Freezingp. 315
Cooking Terms and Methodsp. 338
The Concordancep. 340
Carvingp. 399
Indexp. 405