Articles liés à Mastering the Art of French Cooking, Vol.2
Synopsis
'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.
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À propos 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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurPenguin
- Date d'édition2011
- ISBN 10 0241953405
- ISBN 13 9780241953402
- ReliureRelié
- Langueanglais
- Nombre de pages688
- Coordonnées du fabricantnon disponible
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EUR 25,86
EUR 3 expédition depuis Irlande vers France
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Mastering the Art of French Cooking
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. 2011. Hardcover. 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. Num Pages: 688 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 242 x 161 x 44. Weight in Grams: 1096. . . . . . N° de réf. du vendeur V9780241953402
Quantité disponible : Plus de 20 disponibles
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MASTERING THE ART OF FRENCH COOKING VOL2
Edité par
Penguin Books, Limited (UK), 2011
ISBN 10 : 0241953405
ISBN 13 : 9780241953402
Neuf
Couverture rigide
Vendeur : Speedyhen, London, Royaume-Uni
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Etat : NEW. N° de réf. du vendeur NW9780241953402
Quantité disponible : 15 disponible(s)
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Mastering the Art of French Cooking: Vol.2
Edité par
Penguin Books, Limited (UK), 2011
ISBN 10 : 0241953405
ISBN 13 : 9780241953402
Neuf
Couverture rigide
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. In. N° de réf. du vendeur ria9780241953402_new
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Mastering the Art of French Cooking
Vendeur : Kennys Bookstore, Olney, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. 2011. Hardcover. 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. Num Pages: 688 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 242 x 161 x 44. Weight in Grams: 1096. . . . . . Books ship from the US and Ireland. N° de réf. du vendeur V9780241953402
Quantité disponible : Plus de 20 disponibles
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Mastering The Art of French Cooking, Volume Two
Edité par
Particular Books / Penguin Group, London, 2011
ISBN 10 : 0241953405
ISBN 13 : 9780241953402
Ancien ou d'occasion
Couverture rigide
Vendeur : The Print Room, Cockernhoe nr Luton, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Near Fine. Illustrations by Sidonie Coryn and Paul Child (illustrateur). Reprint. First published in 1970 by Knopf in the USA and in the UK in 1977, this is a new edition of 2011. Some very slight edge wear to top and bottom of covers and spine, no jacket as issued, slipcase absent, corners very slightly bruised, price on back cover (£25.00), no inscriptions, internally clean tight and square, overall a vg+ copy. 651pp, illustrated. 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. Julia Carolyn Child (1912-2004), was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with this debut cookbook 'Mastering the Art of French Cooking' and her subsequent television programmes, the most notable of which was 'The French Chef', which premiered in 1963. The difficult birth of her cookbook was documented in the 2009 film 'Julie and Julia' by Nora Ephron and starring Amy Adams, Stanley Tucci and Meryl Streep. N° de réf. du vendeur 011663
Quantité disponible : 1 disponible(s)
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Mastering the Art of French Cooking, Vol.2
Edité par
Penguin Books Ltd, 2011
ISBN 10 : 0241953405
ISBN 13 : 9780241953402
Neuf
Couverture rigide
Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : New. New copy - Usually dispatched within 3 working days. 1190. N° de réf. du vendeur B9780241953402
Quantité disponible : 15 disponible(s)
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Mastering the Art of French Cooking, Vol.2
Edité par
Penguin Books UK, 2011
ISBN 10 : 0241953405
ISBN 13 : 9780241953402
Neuf
Couverture rigide
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. 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 crois. N° de réf. du vendeur 600309087
Quantité disponible : Plus de 20 disponibles
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Mastering the Art of French Cooking, Vol.2
Edité par
Penguin Books, Limited (UK), 2011
ISBN 10 : 0241953405
ISBN 13 : 9780241953402
Neuf
Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
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Etat : New. N° de réf. du vendeur 12276476-n
Quantité disponible : 3 disponible(s)
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Mastering the Art of French Cooking, Vol. 2
Vendeur : Majestic Books, Hounslow, Royaume-Uni
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Etat : New. pp. 688. N° de réf. du vendeur 5595437
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Mastering the Art of French Cooking, Vol.2
Vendeur : Revaluation Books, Exeter, Royaume-Uni
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Hardcover. Etat : Brand New. 688 pages. 9.29x5.91x1.65 inches. In Stock. N° de réf. du vendeur __0241953405
Quantité disponible : 1 disponible(s)