Mastering the Art of French Cooking

Mastering the Art of French Cooking

Book - 2007
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The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that "mastering any art is a continuing process," here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant rago#65533;ts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking .
Publisher: New York : Alfred A. Knopf, 2007, c1983
Edition: New rev. ed. --
ISBN: 9780394401522
0394401522
Branch Call Number: 641.5944 Chi 1983
Characteristics: 2 v. : ill

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vita2748
Jun 20, 2016

A classic and very fun to cook through - you learn all kinds of things to make that you didn't even know were edible.

sergeychursin Apr 13, 2016

The book is excellent! I especially liked short intros to different food types.

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SeattleSueLibrary
May 13, 2015

Simply for the explanations of terms and techniques, I have acquired a nice used copy so I can make notes in it. I am not sure what I will create but it will be well sauced.

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