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Mastering the art of French cooking

Author: Julia Child; Louisette Bertholle; Simone Beck; Sidonie Coryn
Publisher: New York : Knopf, 2011, ©2001.
Edition/Format:   Print book : English : 40th anniversary edView all editions and formats
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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 9780307593528 0307593525
OCLC Number: 681779671
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.
Other Titles: French cooking
Responsibility: by Julia Child, Louisette Bertholle, Simone Beck ; [illustrations by Sidonie Coryn].
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