James Beard's Theory and Practice of Good Cooking

This redesigned and updated edition of previously out-of-print Beard classics will remind readers of the way we used to eat and what a master of detail Beard was. Recipes and other instructional sections are impeccable.

The book is divided into sections according to method (e.g., boiling, roasting) and each section is then broken down into types of food, such as poultry and meat. Scattered among the recipes are more informal paragraphs giving the steps for simpler fare such as Broiled Grapefruit and Broiled Hamburgers.

It's such a treat to read Beard's writing, which is full of childhood memories (of his mother rendering suet, for instance) and features his elegant yet commonsense approach to cooking.