MASTERING ART/FR CKG V2(ISBN=9780394401522)pdf/txt下载_在线阅读全文

内容简介

　　The sequel to the classic Mastering the Art of FrenchCooking
　　Here, from Julia Child and Simone Beck, is the sequel to thecooking classic that has inspired a whole American generation tonew standards of culinary taste and artistry. On the principle that“mastering any art is a continuing process,” they continued, duringthe years since the publication of the now-celebrated Volume One,to search out and sample new recipes among the classic dishes andregional specialties of France—cooking, conferring, tasting,revising, perfecting. Out of their discoveries they have made, forVolume Two, a brilliant selection of precisely those recipes thatwill not only add to the repertory but will, above all, bring thereader to a yet higher level of mastering the art of Frenchcooking.
　　This second volume enables Americans, working with Americaningredients, in American kitchens, to achieve those incomparableflavors and aromas that bring up a rush of memories—of lunch at acountry inn in Provence, of an evening at a great Paris restaurant,of the essential cooking of France.
　　Among its many treasures:

The sequel to the classic Mastering the Art of French
Cooking 
　　Here, from Julia Child and Simone Beck, is the sequel to the
cooking classic that has inspired a whole American generation to
new standards of culinary taste and artistry. On the principle that
“mastering any art is a continuing process,” they continued, during
the years since the publication of the now-celebrated Volume One,
to search out and sample new recipes among the classic dishes and
regional specialties of France—cooking, conferring, tasting,
revising, perfecting. Out of their discoveries they have made, for
Volume Two, a brilliant selection of precisely those recipes that
will not only add to the repertory but will, above all, bring the
reader to a yet higher level of mastering the art of French
cooking. 
　　This second volume enables Americans, working with American
ingredients, in American kitchens, to achieve those incomparable
flavors and aromas that bring up a rush of memories—of lunch at a
country inn in Provence, of an evening at a great Paris restaurant,
of the essential cooking of France. 
　　Among its many treasures: 
　　? the first authentic, successful recipe ever devised for making
real French bread—the long, crunchy, yeasty, golden loaf that is
like no other bread in texture and flavor—with American all-purpose
flour and in an American home oven; 
　　? soups from the garden, chowders and bisques from the
sea—including great fish stews from Provence, Normandy, and
Burgundy; 
　　? meats from country kitchens to haute cuisine, in master recipes
that demonstrate the special art of French meat cookery; 
　　? chickens poached (thirteen ways) and sauced; 
　　? vegetables alluringly combined and restored to a place of honor
on the menu; 
　　? a lavish array of desserts, from the deceptively simple to the
absolutely splendid. 
　　 
　　But perhaps the most remarkable achievement of this volume is
that it will make Americans actually more expert than their French
contemporaries in two supreme areas of cookery: baking and
charcuterie. 
　　In France one can turn to the local bakery for fresh and expertly
baked bread, or to neighborhood charcuterie for p?tés and terrines
and sausages. Here, most of us have no choice but to create them
for ourselves. 
　　And in this book, thanks to the ingenuity and untiring
experimentation of Mesdames Child and Beck, we are given
instructions so clear, so carefully tested, that now any American
cook can make specialties that have hitherto been obtainable only
from France’s professional chefs and bakers. 
　　With the publication of Volume Two, one can select from a whole
new range of dishes, from the French bread to a salted goose, from
peasant rago?ts to royal Napoleons. Each of the new master recipes
is worked out, step by infallible step, with the detail, exactness,
and clarity that are the soul of Mastering the Art of French
Cooking. And the many drawings—five times as many as in Volume
One—are demonstrations in themselves, making the already clear
instructions doubly clear. 
　　More than a million American families now own Volume One. For
them and, in fact, for all who would master the art of French
cooking, Julia Child and Simone Beck open up new worlds of
expertise and good eating. Bon appétit!

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作者简介

　　Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.

媒体评论

　　It will gladden the heart of all good cooks ...an alchemist's stone which enables any cook to turn base ingredients to gold -- Caroline Conran Sunday Times As close to a divine text as you can get -- Matthew Fort Guardian

MASTERING ART/FR CKG V2(ISBN=9780394401522)

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