--- product_id: 134214093 title: "James Beard's Theory and Practice of Good Cooking" price: "¥1593" currency: JPY in_stock: true reviews_count: 11 url: https://www.desertcart.jp/products/134214093-james-beards-theory-and-practice-of-good-cooking store_origin: JP region: Japan --- # James Beard's Theory and Practice of Good Cooking **Price:** ¥1593 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** James Beard's Theory and Practice of Good Cooking - **How much does it cost?** ¥1593 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/134214093-james-beards-theory-and-practice-of-good-cooking) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description "The Dean of American Cuisine" and mentor to some of the country's most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child). "In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is." So begins James Beard's expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard's Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library. With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard's dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy. Review: Before "America's Test Kitchen" there was James Beard - When I learned to cook in the 1960's, we didn't have "America's Test Kitchen"--a great resource for learning the basics plus the best way to handle American cuisine. We did have James Beard, who was a prolific writer and produced some very excellent books on cooking. His writing was almost like having him lecture you from the page, here is the right way to braise a cut of meat, here's my favorite cocktail sandwich (thin sliced raw onion on rounds of brioche with butter; I'm not a fan but the uniqueness made this really his own.) Here's how to set up a cocktail party. You could use these books and navigate your way around most any culinary event. To this day, he's still a powerful reference. When it comes to doing a roast chicken, I still think the method in this book is the best; chicken rubbed with lemon, basted with butter and gravy made from the drippings, veal or chicken stock, flour roux and herbs. The basics are traditional American cooking and maybe a bit out of date if you read current recipes but they work and they are usually excellent. The gazpacho is one I've used for years: tomato juice based, green pepper, onion, tomato and cucumber with a shot of tabasco. Never fails. This book is more on main dishes by method (roasting braising baking) and less or no sweets and confections. Mostly about the basics of meat cooking, with ventures into crepes, soufflés etc. Review: The definitive cook book. - Loaded with classic recipes, my copy disappeared into my daughter’s kitchen so had to find a new one. I recommend the crepes. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #303,914 in Kindle Store ( See Top 100 in Kindle Store ) #24 in Gourmet Cooking (Kindle Store) #112 in Gourmet Cooking (Books) #164 in Cooking, Food & Wine Reference (Kindle Store) | ## Images ![James Beard's Theory and Practice of Good Cooking - Image 1](https://m.media-amazon.com/images/I/71ALewbmH-L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Before "America's Test Kitchen" there was James Beard *by J***. on August 14, 2019* When I learned to cook in the 1960's, we didn't have "America's Test Kitchen"--a great resource for learning the basics plus the best way to handle American cuisine. We did have James Beard, who was a prolific writer and produced some very excellent books on cooking. His writing was almost like having him lecture you from the page, here is the right way to braise a cut of meat, here's my favorite cocktail sandwich (thin sliced raw onion on rounds of brioche with butter; I'm not a fan but the uniqueness made this really his own.) Here's how to set up a cocktail party. You could use these books and navigate your way around most any culinary event. To this day, he's still a powerful reference. When it comes to doing a roast chicken, I still think the method in this book is the best; chicken rubbed with lemon, basted with butter and gravy made from the drippings, veal or chicken stock, flour roux and herbs. The basics are traditional American cooking and maybe a bit out of date if you read current recipes but they work and they are usually excellent. The gazpacho is one I've used for years: tomato juice based, green pepper, onion, tomato and cucumber with a shot of tabasco. Never fails. This book is more on main dishes by method (roasting braising baking) and less or no sweets and confections. Mostly about the basics of meat cooking, with ventures into crepes, soufflés etc. ### ⭐⭐⭐⭐⭐ The definitive cook book. *by J***R on October 19, 2025* Loaded with classic recipes, my copy disappeared into my daughter’s kitchen so had to find a new one. I recommend the crepes. ### ⭐⭐⭐⭐⭐ Essential book for anyone who likes to cook *by J***G on December 9, 2019* 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. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.jp/products/134214093-james-beards-theory-and-practice-of-good-cooking](https://www.desertcart.jp/products/134214093-james-beards-theory-and-practice-of-good-cooking) --- *Product available on Desertcart Japan* *Store origin: JP* *Last updated: 2026-07-07*