ENGLISH

James Beard's Theory and Practice Of Good Cooking

By Karl Stuecklen , Julia Child , James Beard , Barbara Kafka

Book information

Publisher
Running Press
Year
1999
ISBN
0762406135, 9780762406135
Google Books ID
SpngAAAAMAAJ
Open Library ID
OL8032781M
Language
english
Format
PDF
Filesize
4 MB (4282910 bytes)
Edition
2nd
Pages
443\443
Orientation
yes
Scanned
no
Time added
2012-02-04 16:00:00

Description

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, saut?ing, 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.

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