Mastering the Art of French Cooking, Volume 1: A CookbookKnopf Doubleday Publishing Group, 2011 M10 5 - 684 páginas NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry |
Contenido
Chopping Slicing Dicing and Mincing | |
WINES | |
SAUCES | |
Brown Sauces | |
degrees Pour the mixture into a loosely covered jar and let it stand at | |
EGGS | |
For all flour measurements in this volume scoop the drymeasure | |
FISH | |
POULTRY | |
MEAT | |
VEGETABLES | |
COLD BUFFET | |
DESSERTS AND CAKES | |
INDEX | |
A Note About the Authors | |
Otras ediciones - Ver todas
Mastering the Art of French Cooking, Volume 1: A Cookbook Julia Child,Louisette Bertholle,Simone Beck Vista previa limitada - 1983 |
Mastering the Art of French Cooking, Volumen1 Simone Beck,Louisette Bertholle,Julia Child Vista de fragmentos - 1961 |
Mastering the Art of French Cooking, Volumen1 Julia Child,Louisette Bertholle Sin vista previa disponible - 1983 |
Términos y frases comunes
1/4 tsp salt 1½ cups 30 minutes artichoke baking dish baste bay leaf beans beat blend bottom braised brown sauce carrots casserole chicken chilled chopped cognac cooking Correct seasoning cover crème crêpes cup dry white custard diced Drain dry white vermouth dry white wine duck egg whites egg yolks filets fish flavor French fresh garlic Gratin green onions hollandaise ingredients jelly lamb lemon juice lightly liquid lobster master recipe mayonnaise meat mixing bowl mixture mold mushrooms mussels omelette Optional parsley peeled platter poached pork potatoes preceding recipe Preheat oven purée quenelles roast Salt and pepper saucepan sautéed serving shallots shallots or green shallots or onions simmer skillet sliced slowly soufflé soup spinach spoon sprinkle steaks Stir stuffing Swiss cheese tablespoons tarragon taste Tb butter Tb flour Tb minced shallots Tb softened butter tender thick tomato veal vegetables vermouth whipping cream wire whip