Mastering The Art Of French Cooking: Vol 1
by Child , Julia Child and Bertholle
FORMAT: Hardback
ISBN: 9780375413407
IN STOCK
This title is IN STOCK and will be shipped direct to you within 24-48 hours of you placing your order.
You should expect to receive this within 10-15 working days after dispatch.
Shipping from our overseas suppliers directly to you and sent via International Post
More delivery info
Ships in 24-48 hours directly to you - Typically received in 10-15 working days after dispatch
Like
Be the first to like this
You can use the 'like' button to provide positive feedback on products, reviews and other features on the website. 'Like' is similar to voting and will be used to present the most popular content. Once you have clicked 'like', you cannot 'unlike'. You can only 'like' something once.
Learn More
Product Details
ISBN: 9780375413407
Category: National & Regional Cuisine
Format: Hardback
Publication Date: 2001-10-28
Publisher: RANDOM HOUSE USA INC
Country of origin: USA
Edition: 40
Pages: 752
Weight: 1474g
Mastering The Art Of French Cooking: Vol 1
This is the classic cookbook, in its entirety-- all 524 recipes. "Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: it leads the cook in fallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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; it adapts classical techniques, wherever possible, to modern American conveniences; it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for acassoulet,or the appropriate fish and seafood for a bouillabaisse; it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking,the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famouscordons bleus,the authors have produced a magnificent volume that is sure to find the place of honor in ev