"Is this a hardback or paperback"
Yes, I bought both books for my wife! She loves them both, and is so happy I bought them for her! I did expect a hard cover since they said it would be. But no spilt mik, we can live with that!...
Mastering the Art of French Cooking (Paperback)
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that mastering any art is a continuing process, they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of Francecooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those 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.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memoriesof lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
Among its many treasures:
the first authentic, successful recipe ever devised for making real French breadthe long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavorwith American all-purpose flour and in an American home oven;
soups from the garden, chowders and bisques from the seaincluding 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 (thirteen ways) and sauced;
vegetables alluringly combined and restored to a place of honor on the menu;
a lavish array of desserts, from the deceptively simple to the absolutely splendid.
But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking andcharcuterie.
In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhoodcharcuterie for pates and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from Frances professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasantragouts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul ofMastering the Art of French Cooking. And the many drawingsfive times as many as in Volume Oneare demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating.Bon appetit!
|Genre||COOKING / Regional & Ethnic / French|
|Publisher Date||1983-09-01 00:00:00.0|
|Publisher||Alfred a Knopf Inc|
|Unit weight||2.55 lb|
|Number Within Set||2|
|Edition Detail||New, Revised|
|Country of Origin||United States|
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The prices were great on the books and the books are exactly what I was looking for, but it took 15 days to get my order shipped to me via U.S. Postal Service. I didn't realize they were still running ponies up north where the books came from. I ordered three different items at three different days from other companies and received all the items way before I received my order from Overstock. I will use Overstock again, because of the prices, but man they need to improve on the shipping time.Read More
Yes, I bought both books for my wife! She loves them both, and is so happy I bought them for her! I did expect a hard cover since they said it would be. But no spilt mik, we can live with that!Read More
I love this book. I would recommend this because like the first volume it gives very good advice and detailed instructions... together with the first volume, it is one of the most beautiful cookbooks ever written.Read More
The recipes in this book are very good. We have made several, and have recommend this book to other people. I give it 4 stars since the recipes require a lot of time and preparation. If you don't want to spend a lot of time cooking, then you won't like this book.Read More
Purchased this book for my mother. She has hundreds of cookbooks, but was lacking Julia Child' s cookbook. The book was brand new and a great value. Thank you Overstock.Read More
Always good to return to the star who started most of the cooking revolution in the United States. Anybody who has seen Julia on TV remembers her speech, her techniques, and her helpful hints. Purchased for us, one of our sons (a Top Chef in recent competition), and a daughter in Germany who likes to try new and different things. Can't go wrong with Julia!Read More
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This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *
This product is not yet released, and is expected to ship on Sep. 1, 1983.
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