Mastering the Art of French Cooking, Vol.2

'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.Author: Child, Julia,author,Beck, Simone,author
Contributors: Child, Julia,author,Beck, Simone,author
Binding: hardcover
Number Of Pages: 688
Publication Date:
Release Date:
Languages: English,Published,English,Original Language,Englis
Format: international_edition
Edition: Third Printing
Published/Release Date: 3 Mar 2011
Format: Hardback
Publisher/Studio/Brand: Penguin Books Ltd
Author/Director/Artist: Julia Child
Dimension (cm): 240x162x44 mm
Package Dimension (cm): 43x241x157 mm
Item Weight (g): 1135
Package Weight (g): 1080