Mastering the Art of French Cooking, Volume 2

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Mastering the Art of French Cooking,...

Mastering the Art of French Cooking, Volume 2

Name: Mastering the Art of French Cooking, Volume 2
ISBN: 9780394536286

Julia Child, Louisette Bertholle, Simone Beck

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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' - A.A. Gill, The Times.

Julia Child's 1961 Mastering the Art of French Cooking, followed by her television series The French Chef, brought continental cuisine to suburban American kitchens, and home cooking has never been quite the same. Who hasn't, at least once, made their chickens dance before roasting them? The book, co-authored with French colleagues Simone Beck and Louisette Bertholle, explains both the whys and the hows of French cuisine, giving explicit instruction in everything from the perfect béchamel sauce to airy and crispy profiteroles. That the book has remained in print is a testament to its clarity and usefulness.

カテゴリー:

Cookbooks, Food & Wine

巻:

年:

1980

出版社:

Knopf Doubleday Publishing Group

言語:

english

ページ:

ISBN 10:

0394536282