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


Call number

Individual Chef -- CHI

Call number

Individual Chef -- CHI


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


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.

Physical description

648 p.; 9.98 inches

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