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James Beard
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Bibliographic Detail
Publisher
Random House Inc
Publication date
March 1, 1977
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780394484938
ISBN-10
0394484932
Availability§
Publisher Out of Stock Indefinitely
Original list price
$18.95
§As reported by publisher
Amazon.com says people who bought this book also bought:
James Beard Cookbook | Beard on Bread | Beard on Pasta | Beard on Food | James Beard's American Cookery | The Essential James Beard Cookbook
James Beard Cookbook | Beard on Bread | Beard on Pasta | Beard on Food | James Beard's American Cookery | The Essential James Beard Cookbook
Summaries and Reviews
Summary
Detailed commentaries on all the basic techniques of cooking are followed by recipes that lavishly apply the principles of boiling, roasting, broiling, braising, sauteing, frying, and baking
Editions
Hardcover
With Jose Wilson |
from Running Pr Book Pub (September 1, 1999); titled "James Beard's Theory & Practice of Good Cooking"
9780762406135 | details & prices | 431 pages | 7.25 × 10.25 × 1.50 in. | 1.84 lbs | List price $22.95
About: Details the basic techniques of cooking with recipes that apply the principles of roasting, broiling, braising, sauteing, and baking
About: Details the basic techniques of cooking with recipes that apply the principles of roasting, broiling, braising, sauteing, and baking
With Marc Buelens, Karl Stuecklen (other contributor), Katleen De Stobbeleir |
from Random House Value Pub (November 1, 1994); titled "James Beard's Theory & Practice of Good Cooking"
9780517118603 | details & prices | 6.25 × 9.25 × 1.50 in. | 1.50 lbs | List price $9.99
This edition also contains Leadership
About: A complete cooking course for the beginner demonstrates the fundamental principles of good culinary practice while offering three hundred simple recipes and variations.
This edition also contains Leadership
About: A complete cooking course for the beginner demonstrates the fundamental principles of good culinary practice while offering three hundred simple recipes and variations.
With Jose Wilson |
from Weathervane (May 1, 1990); titled "James Beard's Theory and Practice of Good Cooking"
9780517695258 | details & prices | 465 pages | 6.50 × 9.25 × 1.25 in. | 1.65 lbs | List price $9.99
The price comparison is for this edition
from Random House Inc (March 1, 1977); titled "James Beard's Theory and Practice of Good Cooking"
9780394484938 | details & prices | List price $18.95
About: Detailed commentaries on all the basic techniques of cooking are followed by recipes that lavishly apply the principles of boiling, roasting, broiling, braising, sauteing, frying, and baking
About: Detailed commentaries on all the basic techniques of cooking are followed by recipes that lavishly apply the principles of boiling, roasting, broiling, braising, sauteing, frying, and baking
Paperback
With Pamela Curtis Swallow |
Reprint edition from Ballantine Books (December 1, 1990); titled "James Beard's Theory and Practice of Good Cooking"
9780345366931 | details & prices | List price $5.95
This edition also contains The Remarkable Life and Career of Ellen Swallow Richards: Pioneer in Science and Technology
This edition also contains The Remarkable Life and Career of Ellen Swallow Richards: Pioneer in Science and Technology
from Random House Inc (April 1, 1984); titled "James Beard's Theory and Practice of Good Cooking"
9780394724751 | details & prices | List price $10.95
About: " For the first time James Beard 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.
About: " For the first time James Beard 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.
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