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Mastering the Art of French Cooking, Vol.2: Volume 2 - Softcover
Book 2 of 2: Mastering the Art of French Cooking
Synopsis
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, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.
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About the Author
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.
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Mastering the Art of French Cooking Vol. 2.
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Mastering the Art of French Cooking, Vol.2: Volume 2
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Penguin Books Ltd, United Kingdom, London, 2011
ISBN 10: 0241956471
ISBN 13: 9780241956472
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Paperback. Condition: Very Good. 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, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR004018047
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Mastering the Art of French Cooking, Vol.2
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Mastering the Art of French Cooking, Vol.2: Volume 2
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Mastering the Art of French Cooking, Vol.2 (Paperback)
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Particular Books, London, 2011
ISBN 10: 0241956471
ISBN 13: 9780241956472
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Paperback. Condition: new. Paperback. This title 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, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks. 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, all accompanied by step-by-step instructions and illustrations, and all in imperial units for British cooks. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780241956472
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Mastering the Art of French Cooking, Vol.2
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
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Condition: New. 2011. Paperback. 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, all accompanied by step-by-step instructions and illustrations, and all in imperial units for British cooks. Num Pages: 688 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 198 x 130 x 31. Weight in Grams: 468. . . . . Seller Inventory # 9780241956472