Mastering the art of French cooking
Volume two
Mastering the art of French cooking
Volume two
Book - 1983
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.
Saved in:
Holdings -
South Hill
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413316202649 | Checked out | Non-fiction | 641.5944 CHILD |
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Alfred. A. Knopf,
2009, ©1983.
|
| Edition: | New rev. ed. |
| Subjects: |
MARC
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| 100 | 1 | |a Child, Julia. | |
| 245 | 1 | 0 | |a Mastering the art of French cooking. |n Volume two / |c by Julia Child and Simone Beck ; illustrations by Sidonie Coryn. |
| 250 | |a New rev. ed. | ||
| 260 | |a New York : |b Alfred. A. Knopf, |c 2009, ©1983. | ||
| 300 | |a xxi, 555 pages, lxiii : |b illustrations ; |c 26 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a Soups from the garden -- bisques and chowders from the sea -- Baking: breads, brioches, croissants, and pastries -- Meats: from country kitchen to haute cuisine -- Chickens, poached and sauced -- and a coq en pate -- Charcuterie: sausages, salted pork and goose, pates and terriens -- A choice of vegetables -- Desserts: extending the repertoire. | |
| 520 | |a Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured. | ||
| 520 | |a "The sequel to the classic Mastering the Art of French Cooking. -- Here from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, 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 have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking."--Amazon.com. | ||
| 520 | |a "This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those 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 ..."--Amazon.com. | ||
| 650 | 0 | |a Cooking, French. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 700 | 1 | |a Beck, Simone. | |
| 700 | 1 | |a Coryn, Sidonie | |
| 998 | |a 2016.01.29 | ||
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