Description

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

Mastering the Art of French Cooking Volume I

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£37.96

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Hardback by Julia Child , Louisette Bertholle

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NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: What a cookbook should be: packed... Read more

    Publisher: Random House USA Inc
    Publication Date: 10/16/2001 12:00:00 AM
    ISBN13: 9780375413407, 978-0375413407
    ISBN10: 0375413405

    Number of Pages: 752

    Non Fiction , Food & Drink

    Description

    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

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