James Beard’s Theory and Practice of Good Cooking.

BEARD, James.

Item Number: 138896

New York: Alfred A. Knopf, 1977.

First edition of this classic work, which compiles 300 recipes by the dean of American cooking. Octavo, original illustrated boards, illustrated by Karl W. Stueklen. Presentation copy, inscribed by James Beard on the front free endpaper. Fine in a fine dust jacket.

James Beard's Theory and Practice of Good Cooking is divided into sections according to cooking method (e.g., boiling, roasting); each section is then broken down into types of food, such as poultry and meat. This means that a chapter on broiling and grilling contains such varied recipes as London Broil, Broiled Eggplant Slices and Stuffed Clams. Scattered among the recipes are more informal paragraphs giving the steps for simpler fare such as Broiled Grapefruit and Broiled Hamburgers. It's a treat to read Beard's writing, which is full of childhood memories (of his mother rendering suet, for instance) and features his elegant yet commonsensical approach to cooking.