Features of Mastering the Art of French Cooking PDF
Mastering the Art of French Cooking PDF – Perfect for any fan of Julia Child—and any lover of French food—this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, Mastering the Art of French Cooking.
“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
Volume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.
Volume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook’s repertoire but, above all, bring them to a new level of mastery.
Taken together, these two books are a stunning feat of cookbook literature, and Julia Child’s most beloved works.
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Description of Mastering the Art of French Cooking PDF
Everyone, whether child or adult craves for delicious food. This book Mastering the Art of French Cooking PDF has all the indispensable information required to develop the skills or craft that makes the food you stir, melange and cook as delicious as it can get. It has all the ingredients explained by the author in perfect form to have you and your customers licking their fingers at the end of the meal. Beakfast, lunch or dinner. Everything is compiled in it. A must read if you love cooking or aspire to learn to make food that is as tasty as they get. Get it free here.
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.
(Photo credit: (C) Michael P. McLaughlin)
Dimensions and Characteristics of Mastering the Art of French Cooking PDF
- Publisher : Knopf (December 1, 2009)
- Language : English
- International Standard Book Number-10 : 0307593525
- International Standard Book Number-13 : 978-0307593528
- Item Weight : 6.55 pounds
- Dimensions : 7.42 x 3.6 x 10.51 inches
- Book Name : Mastering the Art of French Cooking PDF
Nial.l “The contents are great. The binding is … well, this is supposed to be a hardcover book and something you’d want to keep a long time. I can’t really describe this cheap binding as hardcover. It’s a blend of soft and hardcover. The spine is nothing but layers of thick paper, and not heavy-duty paper at that. The cardboard is the thinnest that might qualify as hardcover. The first volume is bound improperly so that there are wrinkles and gaps between the cover paper and the front cover cardboard. I’m sending it back, but even if the binding wasn’t done wrong the book will have to be handled delicately, and that definitely does not meet expectations for a hardcover cook book. The version I received is a 2-volume set in a cardboard set box. There are more than one two volume sets on so it may be hard to find the best product. The title of this inferior item is “Mastering the Art of French Cooking (2 Volume Set)” The outer box is white with red fleur-de-lis, and matches volume 1. Volume 2 in this set is white with teal fleur-de-lis. There is another set named (2 Book series) which I’m going to try instead.”
Anne P. “This two volume-set is just perfect, and would make a great gift (although it was a gift to myself ;~) ).
I actually had not particularly wanted these cookbooks, and then I read My Life in France , which is Julia’s memoir (and, really, a love story – her love for her husband Paul, his love for her, their love of France, their love of food, her love of cooking, her love of teaching..etc., etc.).
As Julie explains in her memoir, there are some real differences between volumes 1 and 2. Volume one is all about how to create basic (and not-so-basic) French cooking. It is very precise, and particular. These are *not* slapdash “30 minutes or less” recipes. These are methodic, and detailed. There’s a reason that “Mastering” is in the title.
They are also classic recipes that, once you master a few, will become your staples.
In fact, the the second reason that I ordered these is because one of my boyfriend’s specialties is Julia’s chocolate mousse (he made it for me on our second date!), and his family always has the beef bourguignon for their Christmas Eve dinner (he made a vegetarian version just for me!)
The second volume includes a great deal on baking that the first volume doesn’t (it’s also was compiled after one of the three collaborators on the first volume left – Julia explains all about it in her memoir).
These are NOT cookbooks for the first-time cook. They are for home cooks who want to take the time and effort to replicate true French cooking, or for cookbookphiles who enjoy reading cookbooks. :~) The cookbook collection of someone in either category is not complete without this set. :~)”
Tessa “I have been meaning to buy this book for years and have finally got around to it. Two volumes of text with no pictures is a bit daunting at first but the recipes are described in great detail and they work! (There are a few drawings in vol 2).
Everything I have cooked has been excellent – and I have had more than usual favourable comments from my husband!
So far I have tried french hamburgers, navarin of lamb, chicken fricassee and from the vegetable section: onions, beans and courgettes. All excellent.
The slipcase is nice as it keeps a place for the books on my bookshelf but could be a bit wider as sometimes it is hard to shove them in. But highly recommended and I am glad I splashed out on the two-volume hardcover set.”
Clifford Maxwell “I felt I had to add this to my cookery book collection as it’s so highly regarded, and rightly so. It doesn’t have the glamorous photography of modern cookbooks, just simple line diagrams, but it does give you extremely thorough guides to classic French recipes. The instructions for making a rolled omelette, for example, is detailed over 4 pages. I find a common fault with cookbooks is that they feel like too much is left out by ghost writers, this feels very much like Julia Child really did the work herself.”
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