Mastering the Art of French Cooking

Mastering the Art of French Cooking

[Volume 1]

Book - 2006
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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.
Publisher: New York : Knopf, 2006, 2001
Edition: Fortieth anniversary ed
ISBN: 9780375413407
0375413405
Branch Call Number: ANF 641.5944 CHI vol. 1
ANF 641.5944 CHI
Characteristics: xxxi, 684, xxxii p. : ill. ; 27 cm

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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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