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

by Julia Child

Paperback, 1983

Status

Call number

Individual Chef -- CHI

Call number

Individual Chef -- CHI

Tags

Individual Chef

Publication

Alfred A. Knopf (1983), Edition: Revised, Paperback, 648 pages

Description

This title features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

Subjects

Cookery, French

Physical description

648 p.; 9.98 inches

Series

Mastering the Art of French Cooking (2)

Similar in this library

Mastering the Art of French Cooking, Vol. 1 by Julia Child
Larousse Gastronomique by Larousse Gastronomique
The Way to Cook by Julia Child (Sep 28 1993) by Julia Child
From Julia Child's Kitchen by Julia Child
French Provincial Cooking (Penguin Classics) by Elizabeth David
27 more
The French Chef Cookbook by Julia Child
Baking with Julia Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan
Julia and Jacques Cooking at Home by Julia Child
New York Times Cookbook by Craig Claiborne
Essentials of Classic Italian Cooking by Marcella Hazan
The Silver Palate Cookbook by Julee Rosso
Simple French Food by Richard Olney
Simca's Cuisine (The Cook's Classic Library) by Simone Beck
The French Menu Cookbook by Richard Olney
The French Laundry Cookbook by Thomas Keller
The Taste of France: 25th Anniversary Edition by Adrian Bailey
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child
When French Women Cook: A Gastronomic Memoir with Over 250 Recipes by Madeleine Kamman
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
The art of eating by M. F. K. Fisher
The Silver Palate Good Times Cookbook by Julee Rosso
The New Book of Middle Eastern Food by Claudia Roden
James Beard's American Cookery by James Beard
The Cooking Of Southwest France: Recipes from France's Magnificient Rustic Cuisine by Paula Wolfert
La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking by Madame Evelyn Saint-Ange
Bistro Cooking by Patricia Wells
The New Basics Cookbook by Julee Rosso
Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud
Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme
Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon by Patricia Wells
James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking, 2) by James Beard
Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard by Richard Olney

More

Amazon.comLibraryThing
Page: 0.2223 seconds