bookstores.dk

Free delivery. Always.

Mastering the Art of French Cooking: Vol 1 (Hardback)

På lager
Bookdepository

44.50 $

55.23 $

Used
Forfattere:
Julia Child
Sammenlign priser

All prices including shipping

Bookdepository

Free delivery, UK bookstore

44.50 $
Blackwells

Free delivery, ships from UK

Loading...
Wordery

Free delivery, UK bookstore

Loading...
Amazon.co.uk Loading...
Amazon.com Loading...
Better World Books

Free shipping on all items
Ships from UK or U.S.A.

Loading...
AbeBooks Loading...
Fishpond

Free delivery

Loading...

Import duties or custom duty tax may be applied. All prices are converted to USD for indicative purposes only. As an Amazon Associate we earn from qualifying purchases.

Beskrivelse

This is the classic cookbook, in its entirety--all 524 recipes.
"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is "the" book that, for more than forty years, has been teaching Americans how.
"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 because:
- it leads the cook "infallibly "from the buying and handling of raw ingredients, through each essential step of a recipe, to the final 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 any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a "cassoulet, "or the appropriate fish and seafood for a bouillabaisse;
- it offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as "Mastering the Art of French Cooking, " the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous "cordons bleus, " the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
"Bon appetit
"

Kategorier

Kategorier