Mastering the Art of French Cooking

Mastering the Art of French Cooking : Volume 2

  • Paperback
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The sequel to the classic Mastering the Art of French Cooking. It has a brilliant selection of recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. Among its many treasures: the first authentic, successful recipe ever devised for making real French bread; soups from the garden, chowders and bisques from the sea - including great fish stews from Provence, Normandy, and Burgundy; meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; chickens poached (13 ways) and sauced; vegetables alluringly combined and restored to a place of honour on the menu; a lavish array of desserts, from the deceptively simple to the absolutely splendid.
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Product details

  • Paperback | 654 pages
  • Penguin Books Ltd
  • London, United Kingdom
  • New edition
  • 2nd New edition
  • 0141048344
  • 9780141048345