Buy Used
Condition: Used: Good
Comment: Eligible for Amazon's FREE Super Saver/Prime Delivery, 24/7 Customer Service, and package tracking. 100% Satisfaction Guarantee.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

James Beard's Theory and Practice of Good Cooking Hardcover – Mar 1977

See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover, Mar 1977
£59.26 £0.01

Product details

  • Hardcover
  • Publisher: Random House Inc (T) (Mar 1977)
  • Language: English
  • ISBN-10: 0394484932
  • ISBN-13: 978-0394484938
  • Product Dimensions: 21.1 x 14.7 x 3.3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,524,739 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Customer Reviews

5.0 out of 5 stars
5 star
4 star
3 star
2 star
1 star
See the customer review
Share your thoughts with other customers

Most Helpful Customer Reviews

By Amazon Customer on 18 Mar 2014
Format: Hardcover Verified Purchase
Still the master teacher from beyond! I have a book in each of my homes and would never be without one.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Helpful Customer Reviews on (beta) 8 reviews
12 of 12 people found the following review helpful
Best Technique Cookbook 3 Sep 2005
By Mrs. Beeton - Published on
Format: Hardcover
When I recommend cookbooks to friends and students, this is the first one that comes to mind. It teaches techniques rather than dishes. Don't give a person a fish -- teach them how to fish. Or bake, roast, poach, braise, or saute. Out of print for years, Amazon is the best place to order it. I buy it for wedding presents and finally treated myself to a copy!

Next I'd go for Child/Bertholle/Beck Mastering the Art of French Cooking I and II, or for a cook who relates to photos, Julia Child's The Way To Cook.

Another interesting book is Len Deighton's (spy thriller writer) paperback entitled Basic French Cooking, which is also out of print but I got through Amazon.
5 of 5 people found the following review helpful
Best all-around book for aspiring cooks 13 Jun 2008
By D. Carpenter - Published on
Verified Purchase
I love this book because it doesn't teach individual recipes but methods. If you know how to braise and what can and should be braised, you can do it. Most books, even cooking classes will teach you how to make one stew but don't teach the art of braising. Or sauteeing, or roasting...
While the book is out of print, Amazon has it and I regularly purchase one for wedding gifts or aspiring young cooks. [...]
3 of 3 people found the following review helpful
GET THIS! 22 Aug 2013
By Saber Bob - Published on
Format: Hardcover Verified Purchase
I used to have the paperback of this must have book--the hardback is far superior, easier to read, and much more tactile-satisfying.

This is a 1990 reprint--pages are creamy white

Aprently this edition was originaly a give-away from Farberware.

The only down-side of the book is Beard was willing to risk a little bit of pinkness next to the bone for cooked chicken. Don't risk that for any domestic fowl--EVER!!!!

That said, learn to cook from theis book and you can go into near any other cookbook confident and unfazed.
2 of 3 people found the following review helpful
great book! 29 July 2011
By smiley - Published on
Format: Paperback Verified Purchase
good cookbook has alot of useful and good hints Ive always liked james beards cookbooks alot of very tasty recipes!
0 of 1 people found the following review helpful
Best cookbook I have owned 18 Nov 2013
By Robert W. Harvey - Published on
Format: Hardcover Verified Purchase
Book does an outstanding job of thoroughly explaining not only preparation of specific meals but of the overall philosphy behind various styles of cooking. Recommend to cooks of all skill levels.
Were these reviews helpful? Let us know

Look for similar items by category