JAMES BEARD'S THEORY AND PRACTICE OF GOOD COOKING

by James Beard ‧ RELEASE DATE: April 1, 1977

Those of us for whom Beard has been a long-time kitchen ally, know he's more comforting to have around than a costly Cuisinart food processor. He's a demystifier, a man who urges you to feel and handle your ingredients, use your fingers and get into textures. As he proceeds here through the basic cooking techniques--boiling, roasting, grilling, sauteeing, frying, ""noncooking""--he pooh-poohs the food snobs' most sacred dictums. A special French crepe pan? The much-scorned Teflon pan will make ideal crepes and (heresy!) ""it matters not one whit how often you wash it, or how many other things you cook in it."" White pepper for the sauce veloute? Phooey! Black has more flavor. Beard suggests you also forget the meat thermometers' ""suggested"" internal temperatures; lamb cooked to 170[?] will be ""grey and tasteless,"" not rare or pink as it should be. And don't rush things: roasts must sit for 15-20 minutes after coming out of the oven; many batters should ""rest"" before going into the oven to allow the flour to expand and absorb the liquids. Recipes are interlarded--for ""perfect"" roast chicken and ""perfect"" french fries and other favorites. A Concordance will give you buying tips for everything from apples to zucchini, and explain the many varieties of flour on the market and the special properties of each. Wide-ranging, relaxed, and confidence-building, this is a book to enhance your sensuous awareness of good cooking and eating.

Pub Date: April 1, 1977

ISBN: N/A

Page Count: -

Publisher: Knopf

Review Posted Online: N/A

Kirkus Reviews Issue: April 1, 1977

Categories: NONFICTION