The perfect gift for any follower of Julia Child--and any lover of
French food. This boxed set brings together "Mastering the Art of
French Cooking, " first published in 1961, and its sequel,
"Mastering the Art of French Cooking, Volume Two, " published in
1970.
Volume One is the classic cookbook, in its entirety--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 nearly fifty 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. The techniques learned in this beautiful book,
with more than one hundred instructive illustrations, can be
applied to recipes in all other French cookbooks, making them
infinitely usable. In compiling the secrets of famous Cordon Bleu
chefs, the authors produced a magnificent volume that continues to
have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic--with 257
additional recipes.
Following the publication of the celebrated Volume One, Julia Child
and Simone Beck continued to search out and sample new recipes
among the classic dishes and regional specialties of
France--cooking, conferring, tasting, revising, perfecting. Out of
their discoveries they made, for Volume Two, a brilliant selection
of precisely those recipes that not only add to the repertory but,
above all, bring the reader to a new level of mastery of the art of
French cooking.
Each of these recipes is worked out step-by-step, with the clarity
and precision that are the essence of the first volume. Five times
as many drawings as in Volume One make the clear instructions even
more so.
Perhaps the most remarkable achievement of this volume is that it
will make Americans actually more expert than their French
contemporaries in two supreme areas of cookery: baking and
charcuterie. In France one can turn to the local bakery for fresh
and expertly baked bread, or to neighborhood charcuterie for pates
and terrines and sausages. Here, most of us have no choice but to
create them for ourselves.
"Bon appetit
"
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