Mastering the Art of French Cooking
Vol 2 Revised edition
By (author) Julia Child
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Mastering the Art of French Cooking by Julia Child
Book DescriptionThe only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.
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Book DetailsISBN: 9780394401522
(267mm x 184mm x 42mm)
Imprint: Random House USA Paperbacks
Publisher: Random House USA Inc
Publish Date: 1-Jun-1970
Country of Publication: United States
Books By Author Julia Child
My Life in France, Paperback (July 2012)
New edition of the classic culinary memoir.
Mastering the Art of French Cooking, Paperback (November 2011)
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 illustrations, and all in imperial units for British cooks.
Julia's Kitchen Wisdom, Paperback (June 2009)
Offering solutions, techniques, and recipes, this indispensable little volume is the delicious, comforting, essential compendium of Julia Child's kitchen wisdom--a book no kitchen should be without.
Baking with Julia, Hardback (November 1996)» View all books by Julia Child
Quality baking is more varied, more exciting, and simply more authentic. This title celebrates this tremendous range with recipes that marry sophisticated European techniques to American tastes and ingredients. It features photographs that demonstrate the basic building blocks of the pastry and bread baker's repertoire.
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Author Biography - Julia Child
Julia Child, a native of California and a Smith College graduate; Simone Beck, French-born and educated; and Louisette Bertholle, half French and half American, educated in both countries represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris s famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L Ecole des Trois Gourmandes, at the same time that this book was taking shape. Shortly after the appearance of Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which made her a national celebrity, earning her a Peabody Award in 1965 and an Emmy in 1966. Several public television programs and numerous cookbooks followed, including Julia and Jacques Cooking at Home, with Jacques Pepin, in 1999. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia s Kitchen Wisdom, a distillation of her years of cooking experience. Julia Child died in 2004, and her memoir, My Life in France, was completed by Alex Prud homme and published two years later."
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