MasteringtheArtofFrenchCooking

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

Containing the classic cookbook in its entirety, Volume One boasts 524 delicious recipes. As Mesdames Child, Beck, and Bertholle write, "Anyone can cook in the French manner anywhere."

作者简介

TheperfectgiftforanyfollowerofJuliaChild—andanyloverofFrenchfood.ThisboxedsetbringstogetherMasteringtheArtofFrenchCooking,firstpublishedin1961,anditssequel,MasteringtheArtofFrenchCooking,VolumeTwo,publishedin1970.VolumeOneistheclassiccookbook,initsentirety—524recipes.“AnyonecancookintheFrenchmanneranywhere,”wroteMesdamesBeck,Bertholle,andChild,“withtherightinstruction.”Andhereisthebookthat,fornearlyfiftyyears,hasbeenteachingAmericanshow.MasteringtheArtofFrenchCookingisforbothseasonedcooksandbeginnerswholovegoodfoodandlongtoreproduceathomethesavorydelightsoftheclassiccuisine,fromthehistoricGallicmasterpiecestotheseeminglyartlessperfectionofadishofspring-greenpeas.Thetechniqueslearnedinthisbeautifulbook,withmorethanonehundredinstructiveillustrations,canbeappliedtorecipesinallotherFrenchcookbooks,makingtheminfinitelyusable.IncompilingthesecretsoffamousCordonBleuchefs,theauthorsproducedamagnificentvolumethatcontinuestohaveaplaceofhonorinAmericankitchens.VolumeTwoisthesequeltothegreatcookingclassic—with257additionalrecipes.FollowingthepublicationofthecelebratedVolumeOne,JuliaChildandSimoneBeckcontinuedtosearchoutandsamplenewrecipesamongtheclassicdishesandregionalspecialtiesofFrance—cooking,conferring,tasting,revising,perfecting.Outoftheirdiscoveriestheymade,forVolumeTwo,abrilliantselectionofpreciselythoserecipesthatnotonlyaddtotherepertorybut,aboveall,bringthereadertoanewlevelofmasteryoftheartofFrenchcooking.Eachoftheserecipesisworkedoutstep-by-step,withtheclarityandprecisionthataretheessenceofthefirstvolume.FivetimesasmanydrawingsasinVolumeOnemaketheclearinstructionsevenmoreso.PerhapsthemostremarkableachievementofthisvolumeisthatitwillmakeAmericansactuallymoreexpertthantheirFrenchcontemporariesintwosupremeareasofcookery:bakingandcharcuterie.InFranceonecanturntothelocalbakeryforfreshandexpertlybakedbread,ortoneighborhoodcharcuterieforpâtésandterrinesandsausages.Here,mostofushavenochoicebuttocreatethemforourselves.Bonappétit!