Ingredients Needed for Julia Childs Mastering the Art of French Cooking
10%
off
10%
off
Mastering the Art of French Cooking, Book I : 50th Anniversary Edition: A Cookbook
Clarification
NEW YORK TIMES Best SELLER - For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honour in every kitchen.
What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions await daunting, merely as Child herself says in the introduction, 'If you can read, yous tin can cook.' --Entertainment Weekly
"I only wish that I had written it myself." --James Beard
Featuring 524 succulent recipes and over 100 instructive illustrations to guide readers every pace of the style, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love practiced food and long to reproduce the savory delights of French cuisine.
Julia Child, Simone Beck, and Louisette Bertholle break down the archetype foods of France into a logical sequence of themes and variations rather than presenting an endless and lengthened catalogue of dishes--from celebrated Gallic masterpieces to the seemingly childlike perfection of a dish of spring-dark-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.
"Julia has slowly but surely altered our fashion of thinking about food. She has taken the fright out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. --Thomas Keller, The French Laundry
show more
Product details
- Hardback | 752 pages
- 188 x 260 x 41mm | one,440g
- eighteen Sep 2009
- Random Firm USA Inc
- New York, U.s.a.
- English language
- Anniversary, Reissue
- illustrations
- 0375413405
- 9780375413407
- xv,119
Flap re-create
"Anyone can cook in the French way anywhere," wrote Mesdames Brook, Bertholle, and Child, "with the correct instruction." And here is the volume that, for 40 years, has been teaching Americans how.
"Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good nutrient and long to reproduce at domicile the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
- Information technology leads the cook infallibly from the buying and handling of raw ingredients, through each essential pace of a recipe, to the last creation of a delicate confection.
- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.
- It adapts classical techniques, wherever possible, to modern American conveniences.
- It shows Americans how to buy products, from whatever supermarket in the U.Due south.A., that reproduce the exact gustatory modality and texture of the French ingredients: equivalent meat cuts, for instance; the correct beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
- It offers suggestions for only the right accompaniment to each dish, including proper wines.
Since there has never been a book every bit instructive and as workable every bit "Mastering the Art of French Cooking, the techniques learned here can beapplied to recipes in all other French cookbooks, making them infinitely more than usable. In compiling the secrets of famous cordons bleus, the authors take produced a magnificent volume that is sure to find the place of laurels in every kitchen in America.
evidence more
Review Text
Praise for Julia Child and Mastering the Art of French Cooking
"Has it really been forty years since Julia Child rescued Americans from dreary casseroles? This reissue ... is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions await daunting, but as Child herself says in the introduction, 'If you can read, y'all can cook.'" Entertainment Weekly
Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasance and please with cooking and eating at the table. She brought along a culture of American ingredients and gave u.s. all the confidence to cook with them in the pursuit of flavor. Alice Waters, Chez Panisse
Mastering the Art of French Cooking was one of my beginning introductions to my foundation of understanding the fine art of French cooking. The combination of reading Julia southward book, working in the kitchen, and watching her television shows helped pb me to my ancestry in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine. Emeril Lagasse, Emeril south Restaurant
Julia has slowly but surely contradistinct our way of thinking about nutrient. She has taken the fear out of the term haute cuisine. She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows accept kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator honey by all. Thomas Keller, The French Laundry
Julia freed the American public from their fears of cooking French. Past doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the remainder of u.s.. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit. Mimi Sheraton
1961 A.D. Julia Child s Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston shortly follows. Kid is one of the slap-up teachers of the millennium: She is intelligent and charismatic, and her undistinguished transmission skills are non daunting to her viewers. An unabridged generation of ambitious American abode cooks is instantly born. Jeffrey Steingarten
evidence more
Review quote
Praise for Julia Kid and Mastering the Art of French Cooking
Has it really been 40 years since Julia Kid rescued Americans from dreary casseroles? This reissue ... is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, merely as Child herself says in the introduction, 'If you tin can read, you can cook.' --Entertainment Weekly
"Julia Child paved the way for Chez Panisse so many others past demystifying French food and past reconnecting pleasure and delight with cooking and eating at the tabular array. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor." --Alice Waters, Chez Panisse
"Mastering the Art of French Cooking was 1 of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia'due south volume, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande matriarch of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine." --Emeril Lagasse, Emeril'southward Eatery
"Julia has slowly but surely altered our style of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all." --Thomas Keller, The French Laundry
"Julia freed the American public from their fears of cooking French. By doing so, she profoundly expanded the audience for all serious food writers. Her demystification prepared that public for the balance of united states of america. I believe that the idiot box shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit." --Mimi Sheraton
"1961 A.D. Julia Child'due south Mastering the Fine art of French Cooking is published. Her black-and-white Tv set testify on WGBH in Boston soon follows. Child is one of the bang-up teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of aggressive American home cooks is instantly built-in." --Jeffrey Steingarten
testify more than
Virtually Julia Child
JULIA Kid, a native of California and a Smith Higher graduate; Simone ("Simca") Beck, French-born and -educated; and Louisette Bertholle, half French and one-half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write well-nigh French cooking for Americans. Child studied at Paris's famous Cordon Bleu, and all three authors worked under diverse distinguished French chefs. In 1951 they started their own cooking school in Paris, 50'Ecole des Trois Gourmandes, at the same fourth dimension that Mastering the Fine art of French Cooking was taking shape. Subsequently that, Simone Brook published ii cookbooks, Simca's Cuisine in 1972 and New Menus from Simca'due south Cuisine in 1979, and she continued to teach cooking in France until her expiry in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched The French Chef television series, which made Julia Kid a national glory, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public telly shows and numerous cookbooks followed. She died in 2004.
show more
Source: https://www.bookdepository.com/Mastering-Art-French-Cooking-I-Julia-Child/9780375413407
0 Response to "Ingredients Needed for Julia Childs Mastering the Art of French Cooking"
Post a Comment