Mastering the Art of French Cooking, Vol.2 - Julia Child (Paperback)
Dispatched in 20 to 30 working days
- R 339
Features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and illustrations, and all in imperial units for British cooks.
- 24 Nov 2011
- Supply Source
- Penguin Books Ltd
- Number of Pages
- 198 x 130 x 31mm (470g)
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.
- General Subject
- Cookery Foreign
- BISAC Subject 1
- Cooking / Regional & Ethnic / French
- BIC Classification 2
- National & regional cuisine
- Dewey Classification
- General (US: Trade)
Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.
As close to a divine text as you can get -- Matthew Fort * Guardian * It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold * Sunday Times *