(*NEW ARRIVAL*) (Food Writing) James Beard's Theory & Practice of Good Cooking. *Signed*

Written with Jose Wilson. Illus. with drawings by Karl Stuecklen. Jacket. Second Edition Before Printing. NY: Knopf, [1977]

Inscribed & signed by Beard on the front free endpaper.

“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. With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to any repertoire. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, make cooking a joy. 

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