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Mastering the Art of French Cooking, Vol. 2：A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas

Mastering the Art of French Cooking, Vol. 2：A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas
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作者: 著
出版社: Random House US
1983-09
版次: 1
ISBN: 9780394721774
定价: 281.00
装帧: 平装
开本: 16开
纸张: 胶版纸
页数: 648页
正文语种: 英语
分类: 外文古旧书>英文书>生活
3人买过
  • ThesequeltotheclassicMasteringtheArtofFrenchCooking
    Here,fromJuliaChildandSimoneBeck,isthesequeltothecookingclassicthathasinspiredawholeAmericangenerationtonewstandardsofculinarytasteandartistry.Ontheprinciplethat“masteringanyartisacontinuingprocess,”theycontinued,duringtheyearssincethepublicationofthenow-celebratedVolumeOne,tosearchoutandsamplenewrecipesamongtheclassicdishesandregionalspecialtiesofFrance—cooking,conferring,tasting,revising,perfecting.Outoftheirdiscoveriestheyhavemade,forVolumeTwo,abrilliantselectionofpreciselythoserecipesthatwillnotonlyaddtotherepertorybutwill,aboveall,bringthereadertoayethigherlevelofmasteringtheartofFrenchcooking.
    ThissecondvolumeenablesAmericans,workingwithAmericaningredients,inAmericankitchens,toachievethoseincomparableflavorsandaromasthatbringuparushofmemories—oflunchatacountryinninProvence,ofaneveningatagreatParisrestaurant,oftheessentialcookingofFrance.
    Amongitsmanytreasures:
    •thefirstauthentic,successfulrecipeeverdevisedformakingrealFrenchbread—thelong,crunchy,yeasty,goldenloafthatislikenootherbreadintextureandflavor—withAmericanall-purposeflourandinanAmericanhomeoven;
    •soupsfromthegarden,chowdersandbisquesfromthesea—includinggreatfishstewsfromProvence,Normandy,andBurgundy;
    •meatsfromcountrykitchenstohautecuisine,inmasterrecipesthatdemonstratethespecialartofFrenchmeatcookery;
    •chickenspoached(thirteenways)andsauced;
    •vegetablesalluringlycombinedandrestoredtoaplaceofhonoronthemenu;
    •alavisharrayofdesserts,fromthedeceptivelysimpletotheabsolutelysplendid.

    ButperhapsthemostremarkableachievementofthisvolumeisthatitwillmakeAmericansactuallymoreexpertthantheirFrenchcontemporariesintwosupremeareasofcookery:bakingandcharcuterie.
    InFranceonecanturntothelocalbakeryforfreshandexpertlybakedbread,ortoneighborhoodcharcuterieforpâ;tésandterrinesandsausages.Here,mostofushavenochoicebuttocreatethemforourselves.
    Andinthisbook,thankstotheingenuityanduntiringexperimentationofMesdamesChildandBeck,wearegiveninstructionssoclear,socarefullytested,thatnowanyAmericancookcanmakespecialtiesthathavehithertobeenobtainableonlyfromFrance’sprofessionalchefsandbakers.
    WiththepublicationofVolumeTwo,onecanselectfromawholenewrangeofdishes,fromtheFrenchbreadtoasaltedgoose,frompeasantragoûtstoroyalNapoleons.Eachofthenewmasterrecipesisworkedout,stepbyinfalliblestep,withthedetail,exactness,andclaritythatarethesoulofMasteringtheArtofFrenchCooking.Andthemanydrawings—fivetimesasmanyasinVolumeOne—aredemonstrationsinthemselves,makingthealreadyclearinstructionsdoublyclear.
    MorethanamillionAmericanfamiliesnowownVolumeOne.Forthemand,infact,forallwhowouldmastertheartofFrenchcooking,JuliaChildandSimoneBeckopenupnewworldsofexpertiseandgoodeating.Bonappétit!, 　　Julia Child revolutionised cooking in the US and this was thecookbook that launched her career. A native of California and aSmith College graduate, Julia Child studied at Paris's famousCordon Bleu, and worked under various distinguished French chefs.In 1951 she started her own cooking school in Paris, L'Ecole desTrois Gourmandes, with Simone Beck and Louisette Bertholle and thethree women started compiling this cookbook. Mastering the Art ofFrench Cooking was published in 1961 and was an instant hit. JuliaChild consequently began appearing on the television series TheFrench Chef, which aired for many years all over the United States,and many more books and TV series ensued.
  • 内容简介:
    ThesequeltotheclassicMasteringtheArtofFrenchCooking
    Here,fromJuliaChildandSimoneBeck,isthesequeltothecookingclassicthathasinspiredawholeAmericangenerationtonewstandardsofculinarytasteandartistry.Ontheprinciplethat“masteringanyartisacontinuingprocess,”theycontinued,duringtheyearssincethepublicationofthenow-celebratedVolumeOne,tosearchoutandsamplenewrecipesamongtheclassicdishesandregionalspecialtiesofFrance—cooking,conferring,tasting,revising,perfecting.Outoftheirdiscoveriestheyhavemade,forVolumeTwo,abrilliantselectionofpreciselythoserecipesthatwillnotonlyaddtotherepertorybutwill,aboveall,bringthereadertoayethigherlevelofmasteringtheartofFrenchcooking.
    ThissecondvolumeenablesAmericans,workingwithAmericaningredients,inAmericankitchens,toachievethoseincomparableflavorsandaromasthatbringuparushofmemories—oflunchatacountryinninProvence,ofaneveningatagreatParisrestaurant,oftheessentialcookingofFrance.
    Amongitsmanytreasures:
    •thefirstauthentic,successfulrecipeeverdevisedformakingrealFrenchbread—thelong,crunchy,yeasty,goldenloafthatislikenootherbreadintextureandflavor—withAmericanall-purposeflourandinanAmericanhomeoven;
    •soupsfromthegarden,chowdersandbisquesfromthesea—includinggreatfishstewsfromProvence,Normandy,andBurgundy;
    •meatsfromcountrykitchenstohautecuisine,inmasterrecipesthatdemonstratethespecialartofFrenchmeatcookery;
    •chickenspoached(thirteenways)andsauced;
    •vegetablesalluringlycombinedandrestoredtoaplaceofhonoronthemenu;
    •alavisharrayofdesserts,fromthedeceptivelysimpletotheabsolutelysplendid.

    ButperhapsthemostremarkableachievementofthisvolumeisthatitwillmakeAmericansactuallymoreexpertthantheirFrenchcontemporariesintwosupremeareasofcookery:bakingandcharcuterie.
    InFranceonecanturntothelocalbakeryforfreshandexpertlybakedbread,ortoneighborhoodcharcuterieforpâ;tésandterrinesandsausages.Here,mostofushavenochoicebuttocreatethemforourselves.
    Andinthisbook,thankstotheingenuityanduntiringexperimentationofMesdamesChildandBeck,wearegiveninstructionssoclear,socarefullytested,thatnowanyAmericancookcanmakespecialtiesthathavehithertobeenobtainableonlyfromFrance’sprofessionalchefsandbakers.
    WiththepublicationofVolumeTwo,onecanselectfromawholenewrangeofdishes,fromtheFrenchbreadtoasaltedgoose,frompeasantragoûtstoroyalNapoleons.Eachofthenewmasterrecipesisworkedout,stepbyinfalliblestep,withthedetail,exactness,andclaritythatarethesoulofMasteringtheArtofFrenchCooking.Andthemanydrawings—fivetimesasmanyasinVolumeOne—aredemonstrationsinthemselves,makingthealreadyclearinstructionsdoublyclear.
    MorethanamillionAmericanfamiliesnowownVolumeOne.Forthemand,infact,forallwhowouldmastertheartofFrenchcooking,JuliaChildandSimoneBeckopenupnewworldsofexpertiseandgoodeating.Bonappétit!,
  • 作者简介:
    　　Julia Child revolutionised cooking in the US and this was thecookbook that launched her career. A native of California and aSmith College graduate, Julia Child studied at Paris's famousCordon Bleu, and worked under various distinguished French chefs.In 1951 she started her own cooking school in Paris, L'Ecole desTrois Gourmandes, with Simone Beck and Louisette Bertholle and thethree women started compiling this cookbook. Mastering the Art ofFrench Cooking was published in 1961 and was an instant hit. JuliaChild consequently began appearing on the television series TheFrench Chef, which aired for many years all over the United States,and many more books and TV series ensued.
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