Mastering the Art of French Cooking  Volume 1

Mastering the Art of French Cooking Volume 1


  • Release: 2011-10-05
  • Publisher: Knopf
  • Price: FREE
  • File: PDF, 684 page
  • ISBN: 9780307958174
GET EBOOK

For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

Mastering the Art of French Cooking

Mastering the Art of French Cooking


  • Release: 1976
  • Publisher: Рипол Классик
  • Price: FREE
  • File: PDF, page
  • ISBN: 9785879620764
GET EBOOK

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 forty 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. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations bound to increase anyone s culinary repertoire.

Mastering the Art of French Cooking

Mastering the Art of French Cooking


  • Release: 2011-03-01
  • Publisher: Penguin Books, Limited (UK)
  • Price: FREE
  • File: PDF, 688 page
  • ISBN: 0241953405
GET EBOOK

'This isn’t just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it’s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who’d gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times 'Mastering any art is a continuing process ...' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.

Simca s Cuisine

Simca s Cuisine


  • Release: 2013-11-06
  • Publisher: Knopf
  • Price: FREE
  • File: PDF, 328 page
  • ISBN: 9780804150477
GET EBOOK

Simone (“Simca”) Beck is known to millions of Americans as Julia Child’s French partner in the creation of the two classic volumes of Mastering the Art of French Cooking. Now, she gives us her own delectable recipes—the ones she most treasures out of a lifetime of cooking creativity that has made her one of the great cuisinières of her day. Here are recipes that were inspired by old French family specialties found in her mother’s and grandmother’s well-thumbed notebooks; recipes that grew out of Simca’s life in the provinces (particularly Normandy, Alsace, and Provence) where she has gardened, cooked, dined out, and entertained; simple delights and fabulous concoctions all set down with a beautiful French clarity. Skillfully adapting her French ways to American needs, she presents over 100 recipes in 31 alluring menus designed for every sort of occasion—a warming dinner after a winter walk in the woods, a feast to dazzle your friends, a buffet for winter and one for summer, even an elegant picnic. For each menu Simca has written a charming, altogether personal introduction filled with nuggets of useful information, like what can be cooked ahead of time or how long last-minute preparations will take. Specific wines are always suggested with the menus, along with specific cheeses when called for. In addition, this volume features a small collection of other favorite dishes that did not fit into the menus but were simply too good to leave out. All in all, Simca’s Cuisine is a lasting treasure for everyone in search of new delicacies to serve, new menus that will enchant, new aromas and flavors in the French tradition, and new ways to find expertise in the kitchen and joy at the table.

Mastering the Art of French Eating

Mastering the Art of French Eating


  • Release: 2013-09-26
  • Publisher: Penguin
  • Price: FREE
  • File: PDF, 288 page
  • ISBN: 9781101638156
GET EBOOK

The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

Mastering the Art of French Cooking  Volume 2

Mastering the Art of French Cooking Volume 2


  • Release: 2012-04-03
  • Publisher: Knopf
  • Price: FREE
  • File: PDF, 648 page
  • ISBN: 9780307958181
GET EBOOK

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

Mastering the Art of French Cooking

Mastering the Art of French Cooking


  • Release: 1961
  • Publisher: New York : Knopf
  • Price: FREE
  • File: PDF, 684 page
  • ISBN: UVA:X030239996
GET EBOOK

The second volume of this cookbook allows one to do the art of French cooking with American ingredients.

Mastering the art of French cooking volume one

Mastering the art of French cooking volume one


  • Release: 2001
  • Publisher: Alfred a Knopf Incorporated
  • Price: FREE
  • File: PDF, 684 page
  • ISBN: 0375413405
GET EBOOK

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Julia s Kitchen Wisdom

Julia s Kitchen Wisdom


  • Release: 2010-01-19
  • Publisher: Knopf
  • Price: FREE
  • File: PDF, 160 page
  • ISBN: 9780307593535
GET EBOOK

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking breads and tarts, and more, making it a perfect compendium of a lifetime spent cooking.

The Way to Cook

The Way to Cook


  • Release: 1993-09
  • Publisher: Knopf
  • Price: FREE
  • File: PDF, 512 page
  • ISBN: 9780679747659
GET EBOOK

Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations