Theory and Practice Of Good Cooking

New York: Alfred A Knopf, 1977. Second-hand hardcover. Beard, James & Wilson, José. Theory & Practice of Good Cooking. (3rd Imp) Alfred A Knopf: New York, 1977. 8vo (240x165mm) illust dj, illust bds, [2],ix,[1],465,[3]pp. (illustration by Karl Stuecklen) VG-/VG dj clipped, light shelfwear, edges foxed

Avenel, NJ, USA: Wings Books, 1990. Second-hand hardcover. Beard, James. Theory & Practice of Good Cooking. (Wings Great Cookbooks) Wings Books: Avenel, NJ USA 1990, 8vo (235x155mm) HC qtr bnd green cloth bds ix,[1],465,[3]pp. VG-/VG- dj spine sunned; pp edges age-toned

Harmondsworth, UK: Penguin Books, 1981. Second-hand softcover. Beard, James & Wilson, José. James Beard's Theory & Practice of Good Cooking. (Penguin Handbooks) Penguin Books: Harmondsworth, UK 1981. 8vo (200x130mm) pict stiff card wrappers, 430,[2]pp. (illustration by Karl Stuecklen) VG/-

Running Press: , 1999. 431 pages, Introductory Note by Julia Child and a Forewod by Baraba Kafka. "In this essential how and why volume, James Beard demonstrates why he is know as the Father of American Gastronomy." FINE HARDCOVER, FINE DUST JACKET.. Hard Cover. Fine/Good. 8vo - over 7¾" - 9¾" tall. Book Club Edition.