James Beard's Theory and Practice of Good Cooking

James Beard's enthusiasm for good home-cooked food can now be shared in this informative volume for the Large Print reader. Outstanding features include:-Over 250 recipes for some of Beard's favorite dishes-Practical approaches to basic techniques - sautéing, boiling, frying, braising, baking - and classic recipes illustrating these methods-Descriptive guide to ingredients, fish, cuts of meat, and fresh produce with many labor-saving tips for use and preparation.-Menus for every taste and occasion presented in Beard's straightforward style.