Mastering the Art of French Cooking, Vol.2: v. 2 - Softcover
Features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety. This book offers step-by-step instructions along with illustrations.
"synopsis" may belong to another edition of this title.
Review:
As close to a divine text as you can get (Matthew Fort Guardian)
It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold (Sunday Times)
About the Author:
It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold (Sunday Times)
Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.
"About this title" may belong to another edition of this title.
- PublisherPenguin
- Publication date2010
- ISBN 10 0141048425
- ISBN 13 9780141048420
- BindingPaperback
- Number of pages736
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Mastering the Art of French Cooking, Vol.2: v. 2
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Book Description Condition: Good. Illustrated (illustrator). Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Seller Inventory # wbs3031389280
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Mastering the Art of French Cooking, Vol.2
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Alfred A. Knopf
(1983)
ISBN 10: 0141048425
ISBN 13: 9780141048420
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Book Description Illustrated (illustrator). Ausreichend/Acceptable: Exemplar mit vollständigem Text und sämtlichen Abbildungen oder Karten. Schmutztitel oder Vorsatz können fehlen. Einband bzw. Schutzumschlag weisen unter Umständen starke Gebrauchsspuren auf. / Describes a book or dust jacket that has the complete text pages (including those with maps or plates) but may lack endpapers, half-title, etc. (which must be noted). Binding, dust jacket (if any), etc may also be worn. Seller Inventory # M00141048425-B
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Mastering the Art of French Cooking Volume 2.
Published by
Alfred A. Knopf
(1983)
ISBN 10: 0141048425
ISBN 13: 9780141048420
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Softcover
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Book Description Condition: Very Good. Illustrated (illustrator). 1712928572. 4/12/2024 1:29:32 PM. Seller Inventory # U9780141048420
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Mastering the Art of French Cooking Volume 2.
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Penguin Books
(2010)
ISBN 10: 0141048425
ISBN 13: 9780141048420
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Mastering the Art of French Cooking: Volume II
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Penguin Books, London
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ISBN 13: 9780141048420
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Book Description Paperback. Condition: Very Good. Illustrated (illustrator). Later printing. 7th printing of this trade paperback edition. Pp 721. A clean, unmarked copy in printed wrappers. Seller Inventory # 103716
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Mastering the Art of French Cooking, Vol.2
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Penguin Books UK
(1983)
ISBN 10: 0141048425
ISBN 13: 9780141048420
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Book Description Taschenbuch. Condition: Gebraucht. Illustrated (illustrator). Gebraucht - Sehr gut SG - Ecke leicht angestoßen, ungelesenes Mängelexemplar, Versand Büchersendung - Features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety. This book offers step-by-step instructions along with illustrations. 732 pp. Englisch. Seller Inventory # INF1000148839
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