James Beard. James Beard’s Theory & Practice Of Good Cooking, Knopf, NY, 1977, 1st FINE/VERY GOOD. Book Club Edition. Pages are clean and tight with no markings or stains. Spine is tight. Dark brown and cream coated paper covered boards with embossed illustrations have tight corners and show no wear. Very good yellow dust jacket, not price-clipped, with two minuscule tears at top and bottom of spine edge. Dust jacket has slight sun fading to spine.
James Beard’s Theory & Practice of Good Cooking
For the first time, the dean of American cooking gives us the fundamentals that he teaches in his famous classes – the hows, the whys, the techniques, the basics as well as the subtle nuances of good cooking. With more than 300 wonderful recipes and variations that put theory into practice.