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Mastering the Art of French Cooking, Vol.2 (Hardcover)
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Mastering the Art of French Cooking, Vol.2 (Hardcover)
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'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.
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