![]() |
MASTERING THE ART OF FRENCH COOKINGVolume 1 and Volume 2by Julia Child, Louisette Bertholle and Simone BeckSee other International cookbooks - click here New set of 2 softcover books, published 2010. Books measure 13 x 20cm each. Anyone can cook in the French manner anywhere with the right instruction. - Mesdames Beck, Bertholle, and Child This is the bestselling classic guide to French cooking with over 1000 clear authentic and delicious recipes for every key French dish from Boeuf Bourguignon to the perfect croissant. Volume One This is the classic cookbook, in its entirety - all 524 recipes. It is 'the' book that, for more than forty years, has been teaching Americans how to cook French food. * it leads the cook 'infallibly' from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous 'cordons bleus, ' the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Volume 2 'Mastering any art is a continuing process . . . ' Mastering the Art of French Cooking Slipcase Volume 1 and Volume 2 are Australian publications. All measurements are in imperial and cup & spoon as they are based on the original US publications. Bon appetit! About the authors Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004. Simone Beck spent her girlhood in Normandy, and started cooking early in life. Originally a student of bookbinding, her interest in cooking crystallized under the tutelage of private chefs and of Henri Pellaprat at the Cordon Bleu. She lived most of her life in Paris and Provence but became well known in America through Mastering the Art of French Cooking and two books published under her own name. See other cookbooks by Celebrity Chefs and Favourite Cooks - click here Mastering the Art of French Cooking Vol 1 & Vol 2 by Julia Child, Louisette Bertholle and Simone Beck |
|