Mastering the art of French cooking

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Description
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 isthe 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 infallibly 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 famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.Bon appétit!
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full_title mastering the art of french cooking
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lastUpdate 2017-03-24 05:11:18AM

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auth_author2 Beck, Simone, 1904-1991., Bertholle, Louisette.
author Child, Julia.
author-letter Child, Julia.
author2 Beck, Simone, 1904-1991., Bertholle, Louisette.
author2-role Beck, Simone,1904-1991., Beck, Simone,1904-1991.Mastering the art of French cooking., Bertholle, Louisette.
author_additional by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn ; introduction to the Anniversary edition by Julia Child., by Julia Child, Louisette Bertholle, Simone Beck.
author_display Child, Julia
availability_toggle_arlington Available Now, Entire Collection
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callnumber_sort_arlington 641.5944 CHILD 2001 40th_ed.
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display_description A comprehensive guide to French cooking techniques and recipes that provides tips and information on kitchen tools and terms, ingredients, and wines; and covers soups, sauces, eggs, entrees, fish, poultry, meat, vegetables, cold dishes, and desserts.
edition 40th Anniversary ed., Updated ed.
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oclc (OCoLC)436870639, (OCoLC)9684876
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physical 2 v. : ill. ; 26 cm., xxxi, 684, xxxii : ill. ; 27 cm.
popularity 53
primary_isbn 9780375413407
publishDate 1961, 2001
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publisher Alfred A. Knopf,, Knopf,
rating 2.5
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subject_facet Cooking, French
table_of_contents Kitchen equipment -- Definitions -- Ingredients -- Measures -- Temperatures -- Cutting -- Wines. -- Chapter 1, Soups -- Chapter 2, Sauces -- Chapter 3, Eggs -- Chapter 4, Entrees and luncheon dishes -- Chapter 5, Fish -- Chapter 6, Poultry -- Chapter 7, Meat -- Chapter 8, Vegetables -- Chapter 9, Cold buffet -- Chapter 10, Desserts and cakes -- Index., V.1. Kitchen equipment -- Definitions -- Ingredients -- Measures -- Temperatures -- Cutting -- Wines. Chapter 1. Soups -- Chapter 2. Sauces -- Chapter 3. Eggs -- Chapter 4. Entrees and luncheon dishes -- Chapter 5. Fish -- Chapter 6. Poultry -- Chapter 7. Meat -- Chapter 8. Vegetables -- Chapter 9. Cold buffet -- Chapter 10. Desserts and cakes., V.2. Chapter 1. Soups from the garden - bisques and chowders from the sea -- Chapter 2. Baking: breads, brioches, croissants, and pastries -- Chapter 3. Meats: from country kitchen to haute cuisine -- Chapter 4. Chickens, poached and sauced - and a coq en pate -- Chapter 5. Charcuterie : Sausages, salted pork and goose, pates and terrines -- Chapter 6. A Choice of vegetables -- Cahpter 7. Desserts: extending the repertoire -- Appendices: Stuffings, kitchen equipments, cummulative index for volumes one and two.
target_audience Adult
target_audience_full Adult
title Mastering the art of French cooking
title_alt Mastering the art of French cooking.
title_display Mastering the art of French cooking
title_full Mastering the art of French cooking / by Julia Child, Louisette Bertholle, Simone Beck, Mastering the art of French cooking / by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn ; introduction to the Anniversary edition by Julia Child
title_short Mastering the art of French cooking
title_sort mastering the art of french cooking