Mastering the Art of French Cooking:Volumes 1 and 2

Mastering the Art of French Cooking
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作者:
出版社: Knopf Doubleday Publishing Group
2009-12
ISBN: 9780307593528
定价: 746.90
装帧: 平装
开本: 其他
纸张: 胶版纸
页数: 2页
正文语种: 英语
  • TheperfectgiftforanyfollowerofJuliaChild—andanyloverofFrenchfood.ThisboxedsetbringstogetherMasteringtheArtofFrenchCooking,firstpublishedin1961,anditssequel,MasteringtheArtofFrenchCooking,VolumeTwo,publishedin1970.VolumeOneistheclassiccookbook,initsentirety—524recipes.“AnyonecancookintheFrenchmanneranywhere,”wroteMesdamesBeck,Bertholle,andChild,“withtherightinstruction.”Andhereisthebookthat,fornearlyfiftyyears,hasbeenteachingAmericanshow.MasteringtheArtofFrenchCookingisforbothseasonedcooksandbeginnerswholovegoodfoodandlongtoreproduceathomethesavorydelightsoftheclassiccuisine,fromthehistoricGallicmasterpiecestotheseeminglyartlessperfectionofadishofspring-greenpeas.Thetechniqueslearnedinthisbeautifulbook,withmorethanonehundredinstructiveillustrations,canbeappliedtorecipesinallotherFrenchcookbooks,makingtheminfinitelyusable.IncompilingthesecretsoffamousCordonBleuchefs,theauthorsproducedamagnificentvolumethatcontinuestohaveaplaceofhonorinAmericankitchens.VolumeTwoisthesequeltothegreatcookingclassic—with257additionalrecipes.FollowingthepublicationofthecelebratedVolumeOne,JuliaChildandSimoneBeckcontinuedtosearchoutandsamplenewrecipesamongtheclassicdishesandregionalspecialtiesofFrance—cooking,conferring,tasting,revising,perfecting.Outoftheirdiscoveriestheymade,forVolumeTwo,abrilliantselectionofpreciselythoserecipesthatnotonlyaddtotherepertorybut,aboveall,bringthereadertoanewlevelofmasteryoftheartofFrenchcooking.Eachoftheserecipesisworkedoutstep-by-step,withtheclarityandprecisionthataretheessenceofthefirstvolume.FivetimesasmanydrawingsasinVolumeOnemaketheclearinstructionsevenmoreso.PerhapsthemostremarkableachievementofthisvolumeisthatitwillmakeAmericansactuallymoreexpertthantheirFrenchcontemporariesintwosupremeareasofcookery:bakingandcharcuterie.InFranceonecanturntothelocalbakeryforfreshandexpertlybakedbread,ortoneighborhoodcharcuterieforpâ;tésandterrinesandsausages.Here,mostofushavenochoicebuttocreatethemforourselves.Bonappétit!, JuliaChildwasborninPasadena,California.ShegraduatedfromSmithCollegeandworkedfortheOSSduringWorldWarIIinCeylonandChina,whereshemetPaulChild.AftertheyweremarriedtheylivedinParis,whereMs.ChildstudiedattheCordonBleuandtaughtcookingwithSimoneBeckandLouisetteBertholle,withwhomshewrotethefirstvolumeofMasteringtheArtofFrenchCooking(1961).In1963Boston’sWGBHlaunchedTheFrenchCheftelevisionseries,whichmadeJuliaChildanationalcelebrity,earningherthePeabodyAwardin1965andanEmmyin1966.Hersubsequentpublictelevisionshows—JuliaChild&Company(1978),JuliaChild&MoreCompany(1980),CookingwithMasterChefs(1993),InJulia’sKitchenwithMasterChefs(1995),BakingwithJulia(1996),andherone-on-onecollaborationwithJacquesPépin,JuliaandJacquesCookingatHome(1999)—wereallaccompaniedbybooksofthesamenames.TheWaytoCook,hermagnumopus,waspublishedin1989,andin2000shegaveusJulia’sKitchenWisdom,adistillationofheryearsofcookingexperience.Hermemoir,MyLifeinFrance,waspublishedposthumouslyin2006.Shediedin2004.
  • 内容简介:
    TheperfectgiftforanyfollowerofJuliaChild—andanyloverofFrenchfood.ThisboxedsetbringstogetherMasteringtheArtofFrenchCooking,firstpublishedin1961,anditssequel,MasteringtheArtofFrenchCooking,VolumeTwo,publishedin1970.VolumeOneistheclassiccookbook,initsentirety—524recipes.“AnyonecancookintheFrenchmanneranywhere,”wroteMesdamesBeck,Bertholle,andChild,“withtherightinstruction.”Andhereisthebookthat,fornearlyfiftyyears,hasbeenteachingAmericanshow.MasteringtheArtofFrenchCookingisforbothseasonedcooksandbeginnerswholovegoodfoodandlongtoreproduceathomethesavorydelightsoftheclassiccuisine,fromthehistoricGallicmasterpiecestotheseeminglyartlessperfectionofadishofspring-greenpeas.Thetechniqueslearnedinthisbeautifulbook,withmorethanonehundredinstructiveillustrations,canbeappliedtorecipesinallotherFrenchcookbooks,makingtheminfinitelyusable.IncompilingthesecretsoffamousCordonBleuchefs,theauthorsproducedamagnificentvolumethatcontinuestohaveaplaceofhonorinAmericankitchens.VolumeTwoisthesequeltothegreatcookingclassic—with257additionalrecipes.FollowingthepublicationofthecelebratedVolumeOne,JuliaChildandSimoneBeckcontinuedtosearchoutandsamplenewrecipesamongtheclassicdishesandregionalspecialtiesofFrance—cooking,conferring,tasting,revising,perfecting.Outoftheirdiscoveriestheymade,forVolumeTwo,abrilliantselectionofpreciselythoserecipesthatnotonlyaddtotherepertorybut,aboveall,bringthereadertoanewlevelofmasteryoftheartofFrenchcooking.Eachoftheserecipesisworkedoutstep-by-step,withtheclarityandprecisionthataretheessenceofthefirstvolume.FivetimesasmanydrawingsasinVolumeOnemaketheclearinstructionsevenmoreso.PerhapsthemostremarkableachievementofthisvolumeisthatitwillmakeAmericansactuallymoreexpertthantheirFrenchcontemporariesintwosupremeareasofcookery:bakingandcharcuterie.InFranceonecanturntothelocalbakeryforfreshandexpertlybakedbread,ortoneighborhoodcharcuterieforpâ;tésandterrinesandsausages.Here,mostofushavenochoicebuttocreatethemforourselves.Bonappétit!,
  • 作者简介:
    JuliaChildwasborninPasadena,California.ShegraduatedfromSmithCollegeandworkedfortheOSSduringWorldWarIIinCeylonandChina,whereshemetPaulChild.AftertheyweremarriedtheylivedinParis,whereMs.ChildstudiedattheCordonBleuandtaughtcookingwithSimoneBeckandLouisetteBertholle,withwhomshewrotethefirstvolumeofMasteringtheArtofFrenchCooking(1961).In1963Boston’sWGBHlaunchedTheFrenchCheftelevisionseries,whichmadeJuliaChildanationalcelebrity,earningherthePeabodyAwardin1965andanEmmyin1966.Hersubsequentpublictelevisionshows—JuliaChild&Company(1978),JuliaChild&MoreCompany(1980),CookingwithMasterChefs(1993),InJulia’sKitchenwithMasterChefs(1995),BakingwithJulia(1996),andherone-on-onecollaborationwithJacquesPépin,JuliaandJacquesCookingatHome(1999)—wereallaccompaniedbybooksofthesamenames.TheWaytoCook,hermagnumopus,waspublishedin1989,andin2000shegaveusJulia’sKitchenWisdom,adistillationofheryearsofcookingexperience.Hermemoir,MyLifeinFrance,waspublishedposthumouslyin2006.Shediedin2004.
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