Theory & Practice of Good Cooking. By James Beard. First Edition, First Printing. Knopf. New York, 1977.

James Beard was an American celebrity chef who made some of the greatest contributions to cuisine and food culture in the twentieth century. He established some of the first cooking shows on television. He published numerous popular cookbooks. He opened renowned cooking schools and he launched the James Beard Foundation which today hosts some of the most prestigious culinary awards in the world. In this volume, Theory & Practice of Good Cooking, Beard provides a cooking fundamentals guidebook after decades of leading American cuisine. The work contains recipes alongside essay-like descriptions that present not just directions, but also historical, philosophical, and personal details. In this way, James Beard’s Theory & Practice of Good Cooking reveals the master chef’s brilliant mind for gastronomy as much as the recipes themselves. 

This first edition, first printing is in very good condition. In the original casing with pictorial boards, about-fine with only bumping to spine ends. Text block fine. In the original dust jacket, very good with chipping, creases, and closed tears, and fading to spine. Price clipped.

A very good first edition by James Beard.