Mastering the Art of French Cooking

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its ...

Author: Julia Child

Publisher: Penguin Books, Limited (UK)

ISBN: 9780241953402

Category: Cooking, French

Page: 688

View: 187

'This isn’t just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it’s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who’d gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times 'Mastering any art is a continuing process ...' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.

Mastering the Art of French Cooking Volume 1

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 ...

Author: Julia Child

Publisher: Knopf

ISBN: 0307958175

Category: Cooking

Page: 684

View: 167

For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. 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

Mastering the Art of French Cooking Volume 2

Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

Author: Julia Child

Publisher: Knopf

ISBN: 0307958183

Category: Cooking

Page: 648

View: 419

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to 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 ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

French Provincial Cooking

Mastering the Art of French Cooking. Vol. 1. Simone Beck, Louisette Bertholle,
Julia Child. Cassell & Co. 1963 (original American edition, Knopf 1961). Penguin
edition 1966. A very remarkable work indeed, dealing mainly with the finer
French ...

Author: Elizabeth David

Publisher: Penguin

ISBN: 1101501235

Category: Cooking

Page: 544

View: 267

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

Encyclopedia of the Sixties A Decade of Culture and Counterculture 2 volumes

By 1971, her face, voice, and recipes had become part of the cultural lexicon,
inspiring parodies, imitators, and devotees. ... Mastering the Art of French
Cooking. Vol. 2. New York: Knopf, 1974. Child, Julia. The Way to Cook. New York
: Alfred A.

Author: Abbe A. Debolt

Publisher: ABC-CLIO

ISBN: 1440801029

Category: Social Science

Page: 871

View: 807

Comedian Robin Williams said that if you remember the '60s, you weren't there. This encyclopedia documents the people, places, movements, and culture of that memorable decade for those who lived it and those who came after. • Nearly 500 A–Z entries on the political, religious, artistic, and popular topics of the decade • A chronology of significant political and social events • 50 photographs and illustrations • Dozens of expert contributors from a variety of fields and academic disciplines • An extensive annotated bibliography

Library Materials Collection Building

Mastering the Art of French Cooking Vol . 1 Alfred Knopf 8 . McCall ' s Cook Book
Random House The French Chef Cookbook Alfred Knopf 10 . The Settlement
Cook Book Simon & Schuster 11 . Mastering the Art of French Cooking Vol . 2 ...

Author:

Publisher:

ISBN:

Category: Acquisitions (Libraries).

Page: 52

View: 822


Book World

TENDING STORE This Week at Kroch's and Brenta by Carl A. Kroch , President
Volume VI , Number 46 You Might The ... Julia Child's new Mastering the Art of
French Cooking : Vol . 2 . Books make especially fine Christmas gifts for children
 ...

Author:

Publisher:

ISBN:

Category: Books

Page:

View: 205


Saveur Cooks Authentic French

Author: Colman Andrews

Publisher: Chronicle Books Llc

ISBN:

Category: Cooking

Page: 320

View: 412

How to cook French Cuisine.

The Publishers Trade List Annual

Author:

Publisher:

ISBN:

Category: American literature

Page:

View: 389


Di Froyen

In this case Jewish tradition overrules vegetarianism At the same time , the
complete absence of potato recipes is a departure from Jewish tradition but not
from custom , or ... Mastering the Art of French Cooking , vol . 2 , Knopf , New York
.

Author: Jewish Women's Resource Center

Publisher: National Council of Jewish Women

ISBN:

Category: Feminism

Page: 122

View: 231


Books in Print Supplement

Author:

Publisher:

ISBN:

Category: American literature

Page:

View: 758

Includes authors, titles, subjects.

Black Times

MASTERING THE ART OF FRENCH COOKING , Vol . ... delicate confection ; 2 ) 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 ...

Author:

Publisher:

ISBN:

Category: African Americans

Page:

View: 908


Shepherd

86 - 89 ; 108 - 112 ) portrayed in glowing color and described in elaborate detail
the preparation of three adventures in French cuisine from “ Mastering the Art of
French CookingVol . 2 " by Julia Child and Simone Beck . The first , a cold ...

Author:

Publisher:

ISBN:

Category: Sheep

Page:

View: 920


Bestseller Index

Author: Keith L. Justice

Publisher: McFarland & Company Incorporated Pub

ISBN:

Category: Reference

Page: 483

View: 488

The Publishers Weekly bestseller list started on May 3, 1919; the New York Times Book Review list began on October 6, 1935. Though the lists do not always reflect the best in American publishing, they do offer a myriad of insights into popular culture. All books that have appeared on any of the Publishers Weekly or New York Times lists are included in this comprehensive reference work. Arranged alphabetically by author and then by book, each entry includes the book s title, publisher, lists on which it appeared and dates it debuted thereon, peak position, and total number of weeks on the lists. Information is provided for hardcover, paperback, and other special editions when appropriate."

The Publishers Weekly

2. INSIDE THE THIRD REICH . Albert Speer . Macmillan , $ 12.50 3.
EVERYTHING YOU ALWAYS WANTED TO KNOW ... Norton , $ 5.95 . Averaging
3000 a day ; 81,000 printed . MASTERING THE ART OF FRENCH COOKING :
Vol . 2.

Author:

Publisher:

ISBN:

Category: American literature

Page:

View: 419


Clue to a Culture

New York E . P . Dutton , 1978 . p . 200 . Julia Child and Simone Beck . Mastering
the Art of French Cooking , vol . 2 . New York : Alfred A . Knopf , 1983 , p . 552 .
Barbara Riley . " Six Saucepans to One : Domestic Science vs . the Home in B . C
 ...

Author: Virginia A. S. Careless

Publisher:

ISBN:

Category: Cookery

Page: 113

View: 990

This project originated from a notebook of recipes discovered in the Document Files of the Royal B.C. Museum's History Division in 1984. This document discusses the relevant material found in the different repositories. It presents a detailed examination of the replication of the recipes and offers findings and conclusions. It makes mention of additional work that could be done to complete the study of this topic. Finally, it presents various uses to which this research has been put, as well as future possibilities.

Books for Public Libraries

Author: PLA Starter List Committee

Publisher: Chicago : American Library Association

ISBN:

Category: Language Arts & Disciplines

Page: 374

View: 911

Establishes a basic book list for public library collections in a wide range of subjects, arranged by broad Dewey classification, with indexes by subject and by author/title.

Publishers Weekly

1 , Camus $ 7.95 Fraser- $ 6.95 Notebooks , vol . 2 , Camus $ 7.95 Simca's
Cuisine , Beck & SimonOctober Country , Bradbury- $ 7.95 $ 10.00 Of the Farm ,
Updike- $ 6.95 ... End , Ford- $ 12.50 The Master of Go , KawabataPigeon
Feathers and Others , Up $ 6.95 dike- $ 6.95 Tender Loving Greed ... Published
by R. R. BOWKER COMPANY A Xerox Education Company XEROX is a
trademark of XEROX CORPORATION REVOLUTIONIZING FRENCH COOKING
Roy Andries de Groot ...

Author:

Publisher:

ISBN:

Category: Publishers' catalogs

Page:

View: 169


Cooks Books

... Cuisine , 14 , 33 The Master Chefs of France Recipe Book ( 1982 ) , 99
Mastering Microwave Cooking ( 1976 ) , 168 Mastering the Art of French Cooking
, Vol . 1 ( 1961 ) , 25 , 88 Mastering the Art of French Cooking , 2 vols . ( 1961 and
1963 ) ...

Author: L. Patrick Coyle

Publisher: New York, N.Y. : Facts on File

ISBN:

Category: Cookbooks

Page: 239

View: 506

Traces the history of cookbooks, and describes important works on cooking, shopping, equipment selection, and food appreciation.

Books in Print

Author:

Publisher:

ISBN:

Category: American literature

Page:

View: 409