Mastering the Art of French Cooking: Vol.2

Mastering the Art of French Cooking: Vol.2

Paperback

By (author) Julia Child, By (author) Simone Beck

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  • Publisher: Penguin Books Ltd
  • Format: Paperback | 688 pages
  • Dimensions: 129mm x 198mm x 29mm | 470g
  • Publication date: 24 November 2011
  • Publication City/Country: London
  • ISBN 10: 0241956471
  • ISBN 13: 9780241956472
  • Edition statement: Trade Paperback.
  • Sales rank: 6,503

Product description

This title 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 superb illustrations, and all in imperial units for British cooks.

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Author information

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.

Review quote

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

Back cover copy

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home 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 100 instructive illustrations, is revolutionary in its approach.

Flap copy

Revised edition of the classic cookbook, originally published in 1961.