Mastering the Art of French Cooking, Volume 1 & 2
해외주문/바로드림/제휴사주문/업체배송건의 경우 1+1 증정상품이 발송되지 않습니다.
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이 책이 속한 분야
- 서양도서 > 생활/요리/건강 > 요리 > 요리법
- 서양도서 > 생활/요리/건강 > 요리 > 세계요리 > 세계요리 일반
- 서양도서 > 생활/요리/건강 > 요리 > 세계요리 > 유럽/아프리카 요리
Volume One is the classic cookbook, in its entirety?524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic?with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France?cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for p?t?s and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon app?tit!
작가정보
저자(글) Child, Julia
Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
저자(글) Bertholle, Louisette
저자(글) Beck, Simone
Julia Child, a native of California and a Smith College graduate; Simone Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris''s famous "Cordon Bleu," and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, "L''Ecole des Trois Gourmandes," at the same time that this book was taking shape. After that, Madame Beck
기본정보
ISBN | 9780307593528 ( 0307593525 ) |
---|---|
발행(출시)일자 | 2009년 12월 01일 |
쪽수 | 2쪽 |
크기 |
191 * 269
* 92
mm
/ 2916 g
|
총권수 | 2권 |
언어 | 영어 |
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