james-beards-theory-and-practice-of-good-cooking

James Beard's Theory and Practice Of Good Cooking

Sample Recipes from James Beard's Theory and Practice Of Good Cooking

11059
glazed-ham

Glazed Ham

The smoked hams sold in supermarkets are usually labeled “cook before eating,” “fully cooked,” or “ready-to-eat” —the last two mean the s...

11063
broiled-scallops

Broiled Scallops

Rinse the scallops under cold running water. Drain and dry thoroughly on paper towels. Dip the scallops in the milk or beer and then ...

11065
oysters-or-clams-casino

Oysters or Clams Casino

About the only time oysters or clams are broiled is when they are served on the shell as a hot appetizer, with a topping of herbed butter...

11069
pork-chops-nicoise

Pork Chops Niçoise

Sautéed pork chops are succulent and delicious. For sautéing, they should be cut 1 to 1½ inches thick, and those from the loin or rib sec...

11070
a-perfect-omelet

A Perfect Omelet

Making an omelet requires deftness, speed, plenty of practice, and a pan 9 inches in diameter, with rounded sides and a heavy bottom that...

11076
chicken-kiev

Chicken Kiev

The Russian specialty called chicken Kiev has become very popular in this country. The essence of the dish is that the boned chicken is r...

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