Name: Mastering the art of French Cooking: Vol 1 (in English)
Price: 28.55 USD
Availability: InStock
Author: Julia Child
ISBN: 9780375413407

portada Mastering the art of French Cooking: Vol 1 (in English)

Type

Physical Book

Author

Julia Child

Simone Beck

Louisette Bertholle

Publisher

Knopf Publishing Group

Year

2001

Language

English

Pages

752

Format

Hardcover

Dimensions

25.7 x 18.3 x 4.3 cm

Weight

1.47 kg.

ISBN

0375413405

ISBN13

9780375413407

Edition No.

40th

Synopsis "Mastering the art of French Cooking: Vol 1 (in English)"

NEW YORK TIMES BEST SELLER - For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" --Entertainment Weekly "I only wish that I had written it myself." --James BeardFeaturing 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. "Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." --Thomas Keller, The French Laundry

Julia Child

(Author)

View Author's Page

(California 1912 - 2004) Se graduó en el Smith College y durante la segunda guerra mundial trabajó para la OSS (Office of Strategic Services) en Ceylán y China, donde encontró a Paul Child con quien se casó y se fue a vivir a París. Tras estudiar en Le Cordon Bleu y haber trabajado en las cocinas de distinguidos chefs franceses, en 1951 Julia Child abrió su propia escuela de cocina, L'École des Trois Gourmandes, con Simone Beck y Louisette Bertholle. Con ellas escribió el primer volumen de El arte de la cocina francesa (1961). En 1963, Boston WGBH estrenó en televisión el programa The French Chef, lo que convirtió a Julia Child en una estrella nacional y con el que ganó el Peabody Award en 1965 y un Emmy en 1966. Julia Child fue condecorada con la Legión de Honor del gobierno francés y la Presidential Medal of freedom en 2003.

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