Mastering the art of French cooking. Volume one / by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn.
By: Child, Julia.
Contributor(s): Bertholle, Louisette | Beck, Simone | Beck, Simone. Mastering the art of French cooking | Coryn, Sidonie [ill.].
Material type:
BookPublisher: New York : Alfred A. Knopf : Distributed by Random House, 2001Edition: 40th anniversary ed.Description: xxxi, 684, xxxii p. : ill. ; 26 cm.ISBN: 0375413405; 9780375413407.Other title: French cooking.Subject(s): Cooking, French | French cookingDDC classification: 641.5944 Summary: Contains recipes and instructions for mastering the art of French cooking, providing advice on selecting and handling ingredients, discussing kitchen equipment, measures, temperatures, cutting, and wines, and featuring classic recipes for sauces, eggs, entrees and luncheon dishes, fish, poultry, meat, vegetables, desserts, and cakes.
Contains recipes and instructions for mastering the art of French cooking, providing advice on selecting and handling ingredients, discussing kitchen equipment, measures, temperatures, cutting, and wines, and featuring classic recipes for sauces, eggs, entrees and luncheon dishes, fish, poultry, meat, vegetables, desserts, and cakes.
Includes index.
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