Mastering the Art of French Cooking Volume 2 (New revised edition 1983)

Author(s): Julia Child

FOOD

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.

$39.95(AUD)

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Product Information

General Fields

  • : 9780141048345
  • : Penguin Books Ltd
  • : Penguin Books Ltd
  • : September 2009
  • : United Kingdom
  • : October 2009
  • : books

Special Fields

  • : Julia Child
  • : Paperback
  • : 2nd New edition
  • : 641.5944
  • : 654