Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas
Language: English
Published by Knopf, 1983
- Softcover
- Used
Seller: Shasta Library Foundation, Redding, CA, U.S.A.Shasta Library Foundation
AbeBooks seller since March 1, 2005
Condition: Used - Fine
£ 6.95
Quantity: 1 available
Add to basketItem description from seller
Soft covers with red lettering. Binding is tight. Spine is straight. Stains on front edge and bottom edge of pages. Otherwise, Content is clean. Lower back corner is creased. 555 p. + iii to lxiii for index.
Seller Inventory # 42797
- Title
- Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas
- Author
- Child, Julia; Beck, Simone
- Publisher
- Knopf
- Publication year
- 1983
- Condition
- Fine
- Dust jacket
- No Jacket
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0394721772
- ISBN 13
- 9780394721774
- Printing
- 5th or later Printing
- Item weight
- 2.45 pounds
- Dimensions
- 7 inches width by 10 inches height by 1.5 inches depth
- Series
- Book 2 of 2: Mastering the Art of French Cooking
Working from the principle that "mastering any art is a continuing process," Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.
They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.
"Synopsis" may belong to another edition of this title.
About the Author
Simone ("Simca") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world's supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalèche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L'École des Trois Gourmandes, and began the collaboration that produced the several volumes of Mastering the Art of French Cooking. She died in 1991.
"About the title" may belong to another edition of this title.
Shasta Library Foundation
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AbeBooks seller since March 1, 2005
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