Mastering the art of French cooking (Book, 2016) []
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Mastering the art of French cooking

Author: Julia Child; Louisette Bertholle; Simone Beck; Sidonie Coryn
Publisher: New York : Alfred A. Knopf, 2016. ©2001
Edition/Format:   Print book : English : 40th anniversary ed. hardcover edition ; v.2, new revised editionView all editions and formats

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Document Type: Book
All Authors / Contributors: Julia Child; Louisette Bertholle; Simone Beck; Sidonie Coryn
ISBN: 9780307593528 0307593525
OCLC Number: 966431086
Notes: Vol. 2 by Julia Child and Simone Beck.
Includes indexes.
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 : choping, 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 pasteries --
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
Responsibility: by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.


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