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James Beard's Theory and Practice Of Good Cooking
Sample Recipes from James Beard's Theory and Practice Of Good Cooking
The smoked hams sold in supermarkets are usually labeled “cook before eating,” “fully cooked,” or “ready-to...
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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...
Sautéed pork chops are succulent and delicious. For sautéing, they should be cut 1 to 1½ inches thick, and those fro...
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Making an omelet requires deftness, speed, plenty of practice, and a pan 9 inches in diameter, with rounded sides and a heavy bottom that...
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...