Coverart for item
The Resource James Beard's theory and practice of good cooking, by James Beard in collaboration with José Wilson ; illustrations by Karl Stuecklen

James Beard's theory and practice of good cooking, by James Beard in collaboration with José Wilson ; illustrations by Karl Stuecklen

Label
James Beard's theory and practice of good cooking
Title
James Beard's theory and practice of good cooking
Statement of responsibility
by James Beard in collaboration with José Wilson ; illustrations by Karl Stuecklen
Title variation
  • James Beard's theory & practice of good cooking
  • Theory & practice of good cooking
Creator
Contributor
Author of introduction,
Author
Illustrator
Subject
Language
eng
Member of
Cataloging source
CO2
Dewey number
641.5
Illustrations
illustrations
Index
index present
LC call number
TX651
LC item number
.B37 1990
Literary form
non fiction
Label
James Beard's theory and practice of good cooking, by James Beard in collaboration with José Wilson ; illustrations by Karl Stuecklen
Instantiates
Publication
Copyright
Note
  • "The James Beard Library of Great American cooking"--Cover
  • Originally published: New York : Knopf, 1977
  • "Introductory note c1999 by Julia Child, foreword c1999 by Barbara Kafka"--T.p. verso
Bibliography note
Includes index (pages 405-430)
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Braising
  • 125
  • Sauteing
  • 155
  • Frying
  • 193
  • Baking
  • 209
  • Thickeners and Liaisons
  • 268
  • Good Cooking Needs Good Tools
  • Noncooking
  • 288
  • Chilling and Freezing
  • 315
  • Cooking Terms and Methods
  • 338
  • The Concordance
  • 340
  • Carving
  • 399
  • 1
  • Boling
  • 13
  • Roasting
  • 56
  • Broiling and Grilling
  • 93
Dimensions
24 cm.
Extent
xiii, 431 pages
Isbn
9780762406135
Lccn
98068481
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations;
System control number
ocm42884555
Label
James Beard's theory and practice of good cooking, by James Beard in collaboration with José Wilson ; illustrations by Karl Stuecklen
Publication
Copyright
Note
  • "The James Beard Library of Great American cooking"--Cover
  • Originally published: New York : Knopf, 1977
  • "Introductory note c1999 by Julia Child, foreword c1999 by Barbara Kafka"--T.p. verso
Bibliography note
Includes index (pages 405-430)
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Braising
  • 125
  • Sauteing
  • 155
  • Frying
  • 193
  • Baking
  • 209
  • Thickeners and Liaisons
  • 268
  • Good Cooking Needs Good Tools
  • Noncooking
  • 288
  • Chilling and Freezing
  • 315
  • Cooking Terms and Methods
  • 338
  • The Concordance
  • 340
  • Carving
  • 399
  • 1
  • Boling
  • 13
  • Roasting
  • 56
  • Broiling and Grilling
  • 93
Dimensions
24 cm.
Extent
xiii, 431 pages
Isbn
9780762406135
Lccn
98068481
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations;
System control number
ocm42884555

Library Locations

    • LeRoy Public LibraryBorrow it
      605 North Broadway, LeRoy, MN, 55951, US
      43.5070445 -92.50642739999999

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