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

Publication

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

Description

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 ragoĆ»ts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.… (more)

Physical description

648 p.; 9.98 inches

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