Mastering the Art of French Cooking, Vol.2
(Autor) Julia Child'Mastering any art is a continuing process . . . ' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famous fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations. 'It will gladden the heart of all good cooks . . . and alchemist's stone which enables any cook to turn base ingredients into gold.' Caroline Conran, Sunday Times'This isn't just any cookery book. It is Mastering the Art of French Cooking, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. . . Julia Child's book is a triumph, and also a trophy.' A. A. Gill, The Times
Julia Child
Julia Child was an American chef, author, and television personality who revolutionized the way Americans cook and eat. Her most notable work is "Mastering the Art of French Cooking," which she co-authored in 1961. Child's approachable and humorous style made French cuisine accessible to the American home cook. She is credited with popularizing French cooking in the United States and has had a lasting impact on the culinary world. Child's contributions to literature include several cookbooks and memoirs that continue to inspire and educate readers.
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