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Mastering the art of French cooking

Author: Julia Child; Louisette Bertholle; Simone Beck; Sidonie Coryn
Publisher: New York : Knopf, 2009, ©2001.
Edition/Format:   Print book : English : 40th 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; Sidonie Coryn
ISBN: 0394401786 9780394401782 0394721144 9780394721149 0394721780 9780394721781 0394721772 9780394721774 0394536282 9780394536286 0394533992 9780394533995 0394401522 9780394401522 0375413405 9780375413407
OCLC Number: 438949307
Notes: Vol. 2 by Julia Child and Simone Beck.
Revised edition of: Mastering the art of French cooking / by Simone Beck, Louisette Bertholle, Julia Child. [1st ed]. 1961-1970.
Includes index.
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.
Description: 2 volumes : illustrations ; 26 cm
Contents: Vol. 1. Kitchen equipment --
Definitions --
Ingredients --
Measures --
Temperatures --
Cutting : chopping, slicing, dicing, and mincing --
Wines --
Soups --
Sauces --
Eggs --
Entrees and luncheon dishes --
Fish --
Poultry --
Meat --
Vegetables --
Cold buffet --
Desserts and cakes --
Vol. 2. Soups from the garden --
bisques and chowders from the sea --
Baking : breads, brioches, croissants, and pastries --
Meats : from country kitchen to haute cuisine --
Chickens, poached and sauced --
and a coq en pâte --
Charcuterie : sausages, salted pork and goose, pâtés and terrines --
A choice of vegetables --
Desserts :extending the repertoire --
Appendices : Stuffings --
Kitchen equipment --
Cuculative index for volumes one and two.
Responsibility: by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.
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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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