Mastering the Art of French Cooking, Vol.2 - Couverture rigide

Child, Julia; Beck, Simone

Couverture rigide

ISBN 10 : 0241953405 ISBN 13 : 9780241953402

Editeur : Penguin, 2011

Synopsis

Helps cooks master the full repertoire of classic French dishes. This title includes recipes that 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.

A propos du livre

Biographie de l'auteur :

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.

Présentation de l'éditeur :

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.

À propos de cette édition

• Éditeur: Penguin
• Date d'édition: 2011
• ISBN 10: 0241953405
• ISBN 13: 9780241953402
• Reliure: Relié
• Nombre de pages: 688