James Beard's Theory and Practice of Good Cooking
Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is. So begins James Beard's expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard's Theory and Practice of Good Cooking will be one of the most comprehensive and…
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Produktdetails
- ISBN: 978-1-5040-0456-5
- EAN: 9781504004565
- Produktnummer: 18931452
- Verlag: Open Road Media
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 441 S.
- Plattform: EPUB
- Masse: 7'352 KB
Über den Autor
James Beard (1903-1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the dean of American cookery by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.
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