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Julia Child(茱莉亚·查尔德),Louisette Bertholle(路易赛特·贝尔托勒),Simone Beck(西蒙娜·贝克) 著
出版社: Knopf Group ISBN:9780375413407 商品编码:19041560 包装:精装 出版时间:2001-10-16 用纸:胶版纸 页数:752 正文语种:英文 商品尺寸:18.8x4.06x25.65cm;1.45kg
"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 more than forty 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. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:
--it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
--it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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-it adapts classical techniques, wherever possible, to modern American conveniences;
--it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
--it offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
Julia Child(1912-2004)是美国著名厨师,作家及电视节目主持人.她通过她的第一本烹饪书《掌握烹饪法国菜的艺术》,和随后她的电视节目(其中最有名的为1963年首播的《法国厨师》)把法式烹饪介绍给美国大众.
Mastering the Art of French Cooking 掌握烹饪法国菜的艺术 英文原版 [精装] 电子书 下载 mobi epub pdf txt
Mastering the Art of French Cooking 掌握烹饪法国菜的艺术 英文原版 [精装]-so88
Mastering the Art of French Cooking 掌握烹饪法国菜的艺术 英文原版 [精装] pdf epub mobi txt 电子书 下载 2022
图书介绍
☆☆☆☆☆
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Julia Child(茱莉亚·查尔德),Louisette Bertholle(路易赛特·贝尔托勒),Simone Beck(西蒙娜·贝克) 著
出版社: Knopf Group ISBN:9780375413407 商品编码:19041560 包装:精装 出版时间:2001-10-16 用纸:胶版纸 页数:752 正文语种:英文 商品尺寸:18.8x4.06x25.65cm;1.45kg
编辑推荐
Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is 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.内容简介
This is the classic cookbook, in its entirety—all 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 more than forty 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. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:
--it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
--it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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-it adapts classical techniques, wherever possible, to modern American conveniences;
--it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
--it offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
作者简介
Julia Childwas born in Pasadena, California. She was 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.Julia Child(1912-2004)是美国著名厨师,作家及电视节目主持人.她通过她的第一本烹饪书《掌握烹饪法国菜的艺术》,和随后她的电视节目(其中最有名的为1963年首播的《法国厨师》)把法式烹饪介绍给美国大众.
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Mastering the Art of French Cooking 掌握烹饪法国菜的艺术 英文原版 [精装] 电子书 下载 mobi epub pdf txt
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