Mastering the art of French cooking

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Description
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
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full_title mastering the art of french cooking
author child julia
grouping_category book
lastUpdate 2017-08-14 05:04:52AM

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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
available_at_arlington Aurora Hills, Central, Shirlington, Westover
callnumber-a TX719
callnumber-first T - Technology
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callnumber_sort_arlington 641.5944 CHILD 2001 40th_ed.
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detailed_location_arlington Aurora Hills Adult Nonfiction, Central Adult Nonfiction, Shirlington Adult Nonfiction, Westover Adult Nonfiction
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
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Aurora Hills, Central, Shirlington, Westover
physical 2 v. : ill. ; 26 cm., xxxi, 684, xxxii : ill. ; 27 cm.
popularity 32
primary_isbn 9780375413407
publishDate 1961, 2001
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publisher Alfred A. Knopf,, Knopf,
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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