Mastering the Art of French Cooking, Volume 2: A Cookbook
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Aug 18, 04:56Aug 18, 04:56
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Mastering the Art of French Cooking, Volume 2: A Cookbook
US $9.67
ApproximatelyS$ 12.42
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: Tallahassee, Florida, United States
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Estimated between Sat, 6 Sep and Fri, 12 Sep to 94104
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eBay item number:257067222590
Item specifics
- Condition
- Release Year
- 1970
- ISBN
- 9780394401522
About this product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
0394401522
ISBN-13
9780394401522
eBay Product ID (ePID)
156200
Product Key Features
Book Title
Mastering the Art of French Cooking, Volume 2 :A Cookbook
Number of Pages
648 Pages
Language
English
Publication Year
1970
Topic
Individual Chefs & Restaurants, Reference, Regional & Ethnic / French
Features
Revised
Illustrator
Yes
Genre
Cooking
Book Series
Mastering the Art of French Cooking Ser.
Format
Hardcover
Dimensions
Item Height
1.5 in
Item Weight
45.1 Oz
Item Length
10.2 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
Reviews
Praise for Julia Child and Mastering the Art of French Cooking "Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. She brought forth a culture of American ingredients and gave us all the confidence to cook with them in the pursuit of flavor." --Alice Waters, Chez Panisse " Mastering the Art of French Cooking was one of my first introductions to my foundation of understanding the art of French cooking. The combination of reading Julia's book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Julia is . . . the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine." --Emeril Lagasse, Emeril's Restaurant "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. Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches. She is a national treasure, a culinary trendsetter, and a born educator beloved by all." --Thomas Keller, The French Laundry "Julia freed the American public from their fears of cooking French. By doing so, she greatly expanded the audience for all serious food writers. Her demystification prepared that public for the rest of us. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . . . much to our benefit." --Mimi Sheraton "1961 A.D. Julia Child's Mastering the Art of French Cooking is published. Her black-and-white TV show on WGBH in Boston soon follows. Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born." --Jeffrey Steingarten
Dewey Edition
19
Series Volume Number
2
Number of Volumes
2 vols.
Volume Number
Vol. 2
Dewey Decimal
641.5944
Edition Description
Revised edition
Synopsis
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 ., The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that "mastering any art is a continuing process," here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will 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 rago ts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking ., 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 rago ts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking .
LC Classification Number
TX719
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- i***r (1873)- Feedback left by buyer.Past monthVerified purchaseIt's here. SLOWWWWW delivery!
- n***d (1423)- Feedback left by buyer.Past monthVerified purchaseBrand new. Fast shipping!
- 8***2 (319)- Feedback left by buyer.Past monthVerified purchase.
- f***t (300)- Feedback left by buyer.Past monthVerified purchaseItem arrived in great condition great seller great item