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

James Beard's Theory and Practice Of Good Cooking

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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...

by James Beard

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 ...

by James Beard

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...

by James Beard

11069
pork-chops-ni_oise

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...

by James Beard

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...

by James Beard

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...

by James Beard

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