Mastering the Art of French Cooking, Volume 2

Nonfiction, Food & Drink, International, European, French, Professional, Reference
Cover of the book Mastering the Art of French Cooking, Volume 2 by Julia Child, Knopf Doubleday Publishing Group
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Author: Julia Child ISBN: 9780307958181
Publisher: Knopf Doubleday Publishing Group Publication: April 3, 2012
Imprint: Knopf Language: English
Author: Julia Child
ISBN: 9780307958181
Publisher: Knopf Doubleday Publishing Group
Publication: April 3, 2012
Imprint: Knopf
Language: English

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

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