Call number
Collection
Publication
New York: Borzoi Books (Knopf) (2010), Hardcover
Pages
xxvi; 684; xxxii; xxi; 555; lxiii
Description
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.
Language
Original language
English
Original publication date
Mastering the Art of French Cooking, 1961
Mastering the Art of French Cooking Vol. 2, 1970
Physical description
xxvi, 684, xxxii, xxi, 555, lxiii p.; 10.4 inches
ISBN
0307593525 / 9780307593528
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User reviews
LibraryThing member LeHack
The Bible for all cooks.
I may start with Potage Parmentier, but I doubt I will be making every recipe and blogging about it as in "Julie and Julia". Potage Parmentier is a favorite, and easy recipe (Potato and leek soup). Julia Child leads the cook through kitchen equipment, sauces, stocks, and
I also recommend reading "My Life in France" by Julia Child and Alex Prud'homme which traces the work that went into writing this cookbook and how it led to her TV show on public television.
I wonder if we would have Food Network now if it hadn't been for this book that changed how we cook and how we think about food. Remember the popularity of frozen TV dinners?
I may start with Potage Parmentier, but I doubt I will be making every recipe and blogging about it as in "Julie and Julia". Potage Parmentier is a favorite, and easy recipe (Potato and leek soup). Julia Child leads the cook through kitchen equipment, sauces, stocks, and
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basic pastry recipes to elegant complex dishes. I also recommend reading "My Life in France" by Julia Child and Alex Prud'homme which traces the work that went into writing this cookbook and how it led to her TV show on public television.
I wonder if we would have Food Network now if it hadn't been for this book that changed how we cook and how we think about food. Remember the popularity of frozen TV dinners?
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