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Cooking & Food.
Reference.
Nonfiction.
HTML:NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly
“I only wish that I had written it myself.” —James Beard
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long ro reproduce at home the savory delights of the classic cuisine, form the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring green peas. this beautiful book, with more than one hundred instructive illustrations, is revolutionary in the approach.
enjoyed these books for a long time starting from when I was newly married and learning to cook. Now I cook must more simply stuff and less traditional food, but there will always be a place in my heart for Julia. ( )
Informació del coneixement compartit en anglès.Modifica-la per localitzar-la a la teva llengua.
To La Belle France Whose Peasants, Fishermen, Housewives, and Princes -- Not to mention her Chefs--Through Generations of Inventive and Loving Concentration have created one of the world's great arts.
Primeres paraules
Citacions
Darreres paraules
Nota de desambiguació
Informació del coneixement compartit en anglès.Modifica-la per localitzar-la a la teva llengua.
Mastering The Art of French Cooking, Volume 1 (1961), and Mastering The Art of French Cooking, Volume 2 (1970) are substantially different from each other and should not be combined. Neither should the individual volumes be combined with the two volume set, which is comprised of both individual volumes but substantially different than either single book.
Only Volume 1 should be combined here.
Editor de l'editorial
Informació del coneixement compartit en anglès.Modifica-la per localitzar-la a la teva llengua.
Cooking & Food.
Reference.
Nonfiction.
HTML:NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly
“I only wish that I had written it myself.” —James Beard
Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry.
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