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Mastering the art of French cooking

Author: Simone Beck; Louisette Bertholle; Julia Child
Publisher: New York : Knopf, 1961-70.
Edition/Format:   Print book : English : [1st ed.]View all editions and formats
Summary:
Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances.
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Beck, Simone, 1904-1991.
Mastering the art of French cooking.
New York, Knopf, 1961-70
(OCoLC)571107929
Online version:
Beck, Simone, 1904-1991.
Mastering the art of French cooking.
New York, Knopf, 1961-70
(OCoLC)607903392
Document Type: Book
All Authors / Contributors: Simone Beck; Louisette Bertholle; Julia Child
ISBN: 0394401557 9780394401553 0394401522 9780394401522
OCLC Number: 567511
Notes: Vol. 2 by Julia Child and Simone Beck.
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 Simone Beck, Louisette Bertholle [and] Julia Child.

Abstract:

Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances.

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