Mastering the Art of French Cooking Volume 2 (New revised edition 1983)
Author(s): Julia Child
The sequel to the classic Mastering the Art of French Cooking. It has a brilliant selection of 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. Among its many treasures: the first authentic, successful recipe ever devised for making real French bread; soups from the garden, chowders and bisques from the sea - including great fish stews from Provence, Normandy, and Burgundy; meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; chickens poached (13 ways) and sauced; vegetables alluringly combined and restored to a place of honour on the menu; a lavish array of desserts, from the deceptively simple to the absolutely splendid. First published 1970; this revised edition 1983.
Product Information
General Fields
- :
- : Penguin Books, Limited
- : Penguin Books, Limited
- : 0.798
- : 01 September 2009
- : 3.9 X 17.5
- : United Kingdom
- : 01 October 2009
- : 01 September 2023
- : books
Special Fields
- : Julia Child
- : Paperback
- : 2nd New edition
- : 641.5944
- : 654