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MASTERING ART/FR CKG V2(ISBN=9780394401522)书籍详细信息
- ISBN：9780394401522
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：1970-10
- 页数：648
- 价格：269.90
- 纸张：胶版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
The sequel to the classic Mastering the Art of French
Cooking
Here, from Julia Child and Simone Beck, is the sequel to the
cooking classic that has inspired a whole American generation to
new standards of culinary taste and artistry. On the principle that
“mastering any art is a continuing process,” they continued, during
the years since the publication of the now-celebrated Volume One,
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 have made, for
Volume Two, a brilliant selection of precisely those 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.
This second volume enables Americans, working with American
ingredients, in American kitchens, to achieve those 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.
Among its many treasures:
? the first authentic, successful recipe ever devised for making
real French bread—the long, crunchy, yeasty, golden loaf that is
like no other bread in texture and flavor—with American all-purpose
flour and in an American home oven;
? 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 (thirteen ways) and sauced;
? vegetables alluringly combined and restored to a place of honor
on the menu;
? a lavish array of desserts, from the deceptively simple to the
absolutely splendid.
But 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 p?tés and terrines
and sausages. Here, most of us have no choice but to create them
for ourselves.
And in this book, thanks to the ingenuity and untiring
experimentation of Mesdames Child and Beck, we are given
instructions so clear, so carefully tested, that now any American
cook can make specialties that have hitherto been obtainable only
from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole
new range of dishes, from the French bread to a salted goose, from
peasant rago?ts to royal Napoleons. Each of the new master recipes
is worked out, step by infallible step, with the detail, exactness,
and clarity that are the soul of Mastering the Art of French
Cooking. And the many drawings—five times as many as in Volume
One—are demonstrations in themselves, making the already clear
instructions doubly clear.
More than a million American families now own Volume One. For
them and, in fact, for all who would master the art of French
cooking, Julia Child and Simone Beck open up new worlds of
expertise and good eating. Bon appétit!
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作者介绍：
Julia Child revolutionised cooking in the US and this was the
cookbook that launched her career. A native of California and a
Smith College graduate, Julia Child studied at Paris's famous
Cordon Bleu, and worked under various distinguished French chefs.
In 1951 she started her own cooking school in Paris, L'Ecole des
Trois Gourmandes, with Simone Beck and Louisette Bertholle and the
three women started compiling this cookbook. Mastering the Art of
French Cooking was published in 1961 and was an instant hit. Julia
Child consequently began appearing on the television series The
French Chef, which aired for many years all over the United States,
and many more books and TV series ensued.
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媒体评论
It will gladden the heart of all good cooks ...an alchemist's
stone which enables any cook to turn base ingredients to gold --
Caroline Conran Sunday Times As close to a divine text as you can
get -- Matthew Fort Guardian
书籍介绍
The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, 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 have made, for Volume Two, a brilliant selection of precisely those 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.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those 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.
Among its many treasures:
• the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
• 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 (thirteen ways) and sauced;
• vegetables alluringly combined and restored to a place of honor on the menu;
• a lavish array of desserts, from the deceptively simple to the absolutely splendid.
But 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.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking . And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!
书籍真实打分
故事情节：6分
人物塑造：3分
主题深度：8分
文字风格：9分
语言运用：5分
文笔流畅：8分
思想传递：7分
知识深度：4分
知识广度：4分
实用性：6分
章节划分：7分
结构布局：7分
新颖与独特：5分
情感共鸣：9分
引人入胜：6分
现实相关：7分
沉浸感：3分
事实准确性：4分
文化贡献：6分
网站评分
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书籍信息完全性：8分
网站更新速度：5分
使用便利性：7分
书籍清晰度：4分
书籍格式兼容性：3分
是否包含广告：3分
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安全性：7分
稳定性：5分
搜索功能：5分
下载便捷性：9分
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