Mastering the art of French cooking

by Julia Child

Other authorsSimone Beck, Louisette Bertholle

Hardcover, 1983

Status

Available

Call number

641.5944

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.

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User reviews

LibraryThing member brendajanefrank

Classic French cooking. Granted, the recipes are extremely detailed. But, if you follow Julia, who can't go wrong. The bagette recipe makes a PERFECT French bagette.

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LibraryThing member kd9maui

This is the follow on book to the successful first volume. The chapter on proper french breads is particularly useful. Overall this volume covers Soups, Baking, Meats, Chickens, Charcuterie, Vegetables, and Desserts. If you have not tried Tian de Courgetttes au Riz (page 371), please do so the next

time your garden gives you an abundance of zucchini.

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LibraryThing member briantomlin

Great follow up and compaion to volume 1. This volume is important for me becuase it has the chapters on baking bread as well as more advanced recipes on topics covered in volume one. The edition I have also has an index that covers both volumes one and two so you can look things up from both

volumes in one place.

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