Author : Julia Child
Publisher : Knopf
Release :2012-04-03
Total pages :648
Language : EN, FR, DE, ES
ISBN : 9780307958181

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.

Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Release :2011-10-05
Total pages :684
Language : EN, FR, DE, ES
ISBN : 9780307958174

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.

Author : Julia Child,Simone Beck,Louisette Bertholle
Publisher : New York : Knopf
Release :1961
Total pages :684
Language : EN, FR, DE, ES
ISBN : UVA:X030239996

The second volume of this cookbook allows one to do the art of French cooking with American ingredients.

Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher :
Release :2001
Total pages :866
Language : EN, FR, DE, ES
ISBN : 0375413405

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Author : Cather Dunus
Publisher : ares books
Release :2001-03-29
Total pages :329
Language : EN, FR, DE, ES
ISBN :

The sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, 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 have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories--of lunch at a...

Author : Julia Child,Louisette Bertholle
Publisher :
Release :2010-03-29
Total pages :1404
Language : EN, FR, DE, ES
ISBN : 0718156854

This fabulous slipcase contains books 1 & 2. 'This isn't just any cookery book. This is Mastering the Art of French Cooking 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's books are a triumph, and also a trophy.' AA GILL, The Times This is the classic guide to French cooking with over 2000 clear authentic and delicious recipes for everything from Bouef Bourguignon to the perfect croissant. Bon appetit!

Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Alfred a Knopf Incorporated
Release :2001
Total pages :684
Language : EN, FR, DE, ES
ISBN : 0375413405

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Author : Julia Child
Publisher : Knopf
Release :2020
Total pages :160
Language : EN, FR, DE, ES
ISBN : 0525658793

"A collection of Julia Child's quotations"--

Author : Julia Child
Publisher : Melville House
Release :2019-03-26
Total pages :160
Language : EN, FR, DE, ES
ISBN : 9781612197340

A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.

Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Debate Editorial
Release :2013-10
Total pages :852
Language : EN, FR, DE, ES
ISBN : 849992297X

Un cl�sico de la literatura gastron�mica, el libro de un icono que revolucion� la pedagog�a culinaria. Julia Child revolucion� la forma de cocinar en los hogares de todo el mundo. Tras estudiar en la reputada academia Le Cordon Bleu de Par�s, abri� su propia escuela de cocina con Simone Beck y Louisette Bertholle. Con ellas escribi� el primero de sus libros, El arte de la cocina francesa, que se convertir�a de inmediato en un best seller y a�os despu�s en un cl�sico. Su programa de televisi�n The French Chef fue una revoluci�n para los amantes de la cocina del mundo entero, precursor del exitoso formato de los programas televisivos de cocina que conocemos hoy. �Todo el mundo puede cocinar al estilo franc�s en cualquier parte del mundo con las instrucciones adecuadas� escriben las se�oras Beck, Bertholle, y Child. Y este es el libro que durante m�s de cincuenta a�os ha ense�ado c�mo hacerlo. El arte de la cocina francesa es un libro para cocineros avezados y para principiantes que aman la buena comida y desean reproducir en casa las delicias de la cocina cl�sica, desde recetas hist�ricas y aut�nticas obras maestras galas hasta los platos m�s sencillos, desde el m�tico Boeuf Bourguignon hasta el perfecto croissant. Un libro hermoso y revolucionario en su tiempo, con 524 recetas, m�s de cien ilustraciones, y ense�anzas de t�cnicas que conforman la base de la cocina francesa y que ofrecen recursos para la creaci�n propia. ENGLISH DESCRIPTION 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.