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Mastering the Art of French Cooking: Volumes 1 and 2

   
지은이 Julia Child   |   출판사 Knopf Publishing Group  |   발행일 2009년 12월 01일   |   언어 : English
 
클릭하시면 큰 도서이미지를 보실 수 있습니다.
판매가 139,900원103,500원 26%
마일리지 1% 1,400원
발행일 2009-12-01 | 중량: 2.97 kg
ISBN 0307593525 | 9780307593528
기타정보 원서 | 0쪽 | $ 99.95 | Hardcover
예상출고일 14~21일 소요예정 (근무일기준)
배송비 무료배송
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지역별
종합지수 15p 10 위
   
도서재고 미국 실시간 현지재고 - Indiana : 0 권, Tennessee : 0 권
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    Product Description

    The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

    Volume One is the classic cookbook, in its entirety—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 nearly fifty 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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

    Volume Two is the sequel to the great cooking classic—with 257 additional recipes.
    Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
    Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
    Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
    Bon appétit!
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