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Mastering the art of French cooking: volume two,

Author: Julia Child; Simone Beck
Publisher: Knopf [©1970]
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the  Read more...
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Document Type: Book
All Authors / Contributors: Julia Child; Simone Beck
OCLC Number: 1490745
Description: 555 pages illustrations
Contents: 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 pate --
Charcuterie, sausages, salted pork and goose, pates and terrines --
Choice of vegetables --
Desserts, extending the repertoire --
Appendices: Stuffings, Kitchen equipment --
Cumulative index for volumes one and two.
Responsibility: by Julia Child and Simone Beck.

Abstract:

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories<U+2014>of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

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