The Art Of Mastering French Cooking Review

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The Art Of Mastering French Cooking Features Comparison Tables

Mastering the Art of French Cooking, Vol. 1

Mastering the Art of French Cooking, Vol. 1

Mastering the Art of French Cooking, Vol. 1 Features

  • Knopf Publishing Group
This is the classic cookbook, in its entirety—all 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 more than forty 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. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
• 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 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;
• it adapts classical techniques, wherever possible, to modern American conveniences;
• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
• it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

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Mastering the Art of French Cooking (2 Volume Set)

Mastering the Art of French Cooking (2 Volume Set)

Mastering the Art of French Cooking (2 Volume Set) Features

  • Alfred a Knopf Inc
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 pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!

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Mastering the Art of French Cooking

Mastering the Art of French Cooking

Mastering the Art of French Cooking Features

    Julia Childs' first cookbook and The Classic French cookbook, this is the first edition of this 1961 classic.

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    Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas

    Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas

    Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas Features

    • Mastering the Art of French Cooking
    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 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.

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    Mastering the Art of French Cooking Box Set (2 Volume Set)

    Mastering the Art of French Cooking Box Set (2 Volume Set)

    Mastering the Art of French Cooking Box Set (2 Volume Set) Features

      French Cooking

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      Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love

      Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love

      Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love Features

      • Mastering the Art of French Eating From Paris Bistros to Farmhouse Kitchens Lessons in Food and Love
      The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time

      When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.

      So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city.  Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.

      Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

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      Mastering the Art of French Cooking 1961

      Mastering the Art of French Cooking 1961

      Mastering the Art of French Cooking 1961 Features

        "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 more than forty 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. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; • 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 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; • it adapts classical techniques, wherever possible, to modern American conveniences; • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

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        Mastering the Art of French Cooking

        Mastering the Art of French Cooking

        Mastering the Art of French Cooking Features

          cooking

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          Mastering the Art of French Cooking Volume Two (Volume Two)

          Mastering the Art of French Cooking Volume Two (Volume Two)

          Mastering the Art of French Cooking Volume Two (Volume Two) Features

            Volume 2 Mastering the Art of French Cooking True 1st Edition ~ 1st printing : Julia Child & Simone Beck - Printed in 1970. Book in good plus condition with light aging to boards and some rubbing to edges and general agewear. Clean, unmarked pages. Straight spine, tight binding. See photos. We ship with care, same or next day from NJ. Office. No DJ

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            Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition

            Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition

            Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition Features

            • Classical French cooking techniques adapted to modern American conveniences
            "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 forty years, has been teaching Americans how.

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            What people says about The Art Of Mastering French Cooking

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