James Beard’s Theory & Practice of Good Cooking

by James Beard, Karl Stuecklen (Illustrator), Julia Child (Introduction)

From the James Beard Foundation:
As its name suggests, James Beard’s Theory & Practice of Good Cooking explained “the hows, the whys, the techniques, the basics as well as the subtle nuances of good cooking”. Each chapter tackled a basic cooking technique—boiling, roasting, sautéing, and so forth—and gave a set of recipes that put the theory into practice. The book was based on Beard’s cooking classes, and from the very first sentence, readers could rest assured they were in the hands of a master: “Cooking starts with your hands, the most important and basic of all implements. They were the earliest tools for the preparation of food, and they have remained one of the most efficient, sensitive, and versatile. Hands can beat, cream, fold, knead, pat, press, form, toss, tear, and pound.” Prose like this makes us want to get into the kitchen.

note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Ebooks, Gastronomy

448 pages, Hardcover

First published January 1, 1977

About the author

Librarian Note: There is more than one author in the Goodreads database with this name.
Please see: James Beard.


James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.

James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.

source: Wikipedia

He published his first books under Jim Beard.

Reviews

[Robin Tobin (On the back porch reading)]

A must have for any kitchen... James Beard is the master of cooking...

[Shauna]

Essential book for anyone who likes to cook

He has absolutely EVERYTHING in here. Why a souffle can fall, how to carve a ham, why you should or should not whip a dish by hand... it's really a great resource. The recipes are incredibly detailed with very minute instructions in case you're confused. Even if you don't use any of the recipes, at least you know why a dish should be cooked a certain way.

[Diana]

Another find from my local library book sale. I believe I have the original printing though. It has some great recipes, but there are more that aren't my style than are.

[Jewel Star]

The best book I've ever read on cooking theory and practices. Easy to understand and apply. It has changed the way I cook!

[Lex]

This book reads like a lovely, informative, and warm conversation about cooking. I brought the rating down a bit because it includes multiple recipes for things like aspic -- the copyright is for 1977 -- and I can think of many cookbooks I've found more informative. But this is still solid. And I really, really enjoyed finding recipes I'd never even thought of before, like poached lettuce, which I plan on making. Will it be good? Will it be awful? I have no idea, but it makes me curious.

[Taro Yamashita]

July 2025: Not quite the "resource" book I was looking for, but full of good information... just delivered in a conversational style, through recipes that I didn't have the focus to get through. It has very much the feel of wisdom being passed through long Sunday conversations with your grandparents... unhurried and where the cooking information should feel like it's secondary to just the time spent with a loved one.

Since I was looking a bit more mercenary-like for raw information, I didn't have the patience or disposition to read through this. My loss. Now that I know, I'll come back to it later.

[Annie]

It isn’t about the recipes for me; it is about the knowledge. He was helpful to so many in the food preparation industry - Julia Child, MFK Fisher. His willingness to share was special.

[Abel Rodriguez]

A great resource book, very informative and has enhanced my knowledge with cooking. A bit self serving at times, but overall a great read.

[Joshua Tintner]

I am holding off on giving this book five stars, which is my instinctive rating based on the easeful writing style and morsels or practical knowledge, until i actually try to prepare dishes based on his recipes. Still, i just spent two days with this book as my comfort reading; it was like sitting in a room while the author lectures casually on food, its history and preparation.

[Luz-Maria]

kind of long..but great technical info.

[Vanessa Nelson]

A fantastic kitchen reference book.

[Christine]

I like the way he explains WHY to do something in a particular fashion..

[Kristen Williams]

This is my kitchen bible. Beard gives you, a great foundation and the tools to take you cooking to new heights.

[Quynh]

A very enjoyable read for a starter. My first book on cooking always has a special place for it.

[etherealfire]

My very first cookbook. I want to re-read this classic again.

[Jennifer]

I have over 200 cookbooks. This one will always be my favorite!

[Karen]

A great reference and refresher for traditional cooking.

[Leanna]

A great source for cooking methods.

[Vincent Andersen]

One of my all time favorites....our copy is well worn from years of use.

[Khen Alcalde]

i think it can help me in ,my research