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Mastering the art of French cooking. Volume 1

Author: Julia Child; Louisette Bertholle; Simone Beck
Publisher: New York : Knopf, 2001.
Edition/Format:   Print book : English : Fortieth anniversary edView all editions and formats
Database:WorldCat
Summary:
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.
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Document Type: Book
All Authors / Contributors: Julia Child; Louisette Bertholle; Simone Beck
ISBN: 0375413405 9780375413407 0394721780 9780394721781 0394533992 9780394533995
OCLC Number: 48218105
Notes: Includes index.
Revised edition of: Mastering the art of French cooking / by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961.
Description: xxxi, 684, xxxii pages : illustrations ; 27 cm
Contents: Definitions --
Ingredients --
Measures --
Temperatures --
Cutting: chopping, slicing, dicing, and mincing --
Wines --
Soups --
Sauces --
Eggs --
Entrée and luncheon dishes --
Fish --
Poultry --
Meat --
Vetgetables --
Cold buffet --
Desserts and cakes.
Responsibility: by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.

Abstract:

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

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