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Mastering the art of French cooking : Volume 1

Author: Julia Child; Louisette Bertholle; Sidonie Coryn; Simone Beck
Publisher: New York : Knopf, 2001.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
This is the classic cookbook, in its entirety--all 524 recipes."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 more than 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  Read more...
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Genre/Form: Cookbooks
Downloadable e-Books
Additional Physical Format: (DLC) 83048113
(OCoLC)9684876
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Julia Child; Louisette Bertholle; Sidonie Coryn; Simone Beck
ISBN: 9780307958174 0307958175
OCLC Number: 883982763
Notes: Includes index.
Rev. ed. of: Mastering the art of French cooking / by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961.
Reproduction Notes: Electronic reproduction. New York : Knopf, 2011. Requires Adobe Digital Editions (file size: 7071 KB) or Amazon Kindle (file size: N/A KB) or OverDrive Read (file size: N/A KB).
Description: 1 online resource.
Responsibility: Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.

Abstract:

This is the classic cookbook, in its entirety--all 524 recipes."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 more than 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 100 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.

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