Name: Mastering the art of French Cooking, Vol. 2: A Classic Continued: A new Repertory of Dishes and Techniques Carries us Into new Areas (in English)
Price: 28.00 USD
Availability: InStock
Author: Julia Child
ISBN: 9780394721774

portada Mastering the art of French Cooking, Vol. 2: A Classic Continued: A new Repertory of Dishes and Techniques Carries us Into new Areas (in English)

Type

Physical Book

Author

Julia Child

Simone Beck

Publisher

Knopf Publishing Group

Year

1983

Language

English

Pages

648

Format

Paperback

Dimensions

25.3 x 18.1 x 3.4 cm

Weight

1.08 kg.

ISBN

0394721772

ISBN13

9780394721774

Synopsis "Mastering the art of French Cooking, Vol. 2: A Classic Continued: A new Repertory of Dishes and Techniques Carries us Into new Areas (in English)"

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. 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.

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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