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MASTERING THE ART OF FRENCH COOKING - Julia Child
ISBN: 9780307593528
Resenha
The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone
can cook in the French manner anywhere,” wrote Mesdames Beck,
Bertholle, and Child, “with the right instruction.” And here is the
book that, for nearly fifty years, has been teaching Americans how.
Mastering the Art of French Cooking
is for both seasoned cooks and beginners who love good food and long to
reproduce at home the savory delights of the classic cuisine, from the
historic Gallic masterpieces to the seemingly artless perfection of a
dish of spring-green peas. The techniques learned in this beautiful
book, with more than one hundred instructive illustrations, can be
applied to recipes in all other French cookbooks, making them
infinitely usable. In compiling the secrets of famous Cordon Bleu
chefs, the authors produced a magnificent volume that continues to have
a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following
the publication of the celebrated Volume One, Julia Child and Simone
Beck continued to search out and sample new recipes among the classic
dishes and regional specialties of France—cooking, conferring, tasting,
revising, perfecting. Out of their discoveries they made, for Volume
Two, a brilliant selection of precisely those recipes that not only add
to the repertory but, above all, bring the reader to a new level of
mastery of the art of French cooking.
Each of these recipes is
worked out step-by-step, with the clarity and precision that are the
essence of the first volume. Five times as many drawings as in Volume
One make the clear instructions even more so.
Perhaps the most
remarkable achievement of this volume is that it will make Americans
actually more expert than their French contemporaries in two supreme
areas of cookery: baking and charcuterie. In France one can turn to the
local bakery for fresh and expertly baked bread, or to neighborhood
charcuterie for pâtés and terrines and sausages. Here, most of us have
no choice but to create them for ourselves.
Bon appétit!
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