Theory and Practice of Good Cooking (Penguin handbooks)

Beard, James A.

Wilson, José

Cookbooks, Food & Wine

Penguin Books, Ltd.

James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without.

James Beard American Cookery

Cooking Methods

Little. Brown and Company

James Beard's New Fish Cookery, Revised and Updated Edition

Cooking by Ingredient

WARNER BOOKS

Beard on Bread

<p>Beard On Bread, james beard, hardcover</p>

Beard on bread

Michael Joseph, Ltd.

<p>Offers advice on grills and grill equipment, and tells how to prepare steaks, chops, roasts, poultry, fish, shellfish, skewer dishes, and game outdoors</p>

The Complete Book of Outdoor Cookery

Brown, Helen Evans

Outdoor Cooking

MARLOWE & COMPANY *

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Books by Beard, James A.