Mastering the Art of French Cooking, Volume 1 PDF Download
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Author: Julia Child
Publisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
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Book 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 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
Author: Julia Child
Publisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
Get Book Here
Book 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 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
Author: Francoise Bernard
Publisher: National Geographic Books
ISBN: 0847835014
Category : Cooking
Languages : en
Pages : 0
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Book Description
A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it doesn’t. Not according to Françoise Bernard. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipe’s true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. The book overflows with charmingly homey recipes that take you back to the basics: onion soup, croque mignon, steak au poivre, coq au vin, tuna provençale, and potatoes boulangère. This is the ultimate reference book, not just for those who love French cuisine, but for anyone who craves simply delicious food.
Author: Susan Herrmann Loomis
Publisher: Penguin
ISBN: 1592409652
Category : Biography & Autobiography
Languages : en
Pages : 338
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Book Description
A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author’s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuous occasion. Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. French cooks have the savoir faire to get out of a low-ingredient bind. They are deeply knowledgeable about seasonal produce and what mélange of simple ingredients will bring out the best of their garden or local market. They are perfectly at ease with cracked bowls and little counter space. In a French Kitchen proves that delicious, decadent meals aren’t complicated. Loomis takes lessons from busy, everyday people and offers tricks and recipes to create a meal more focused on quality ingredients and time at the table than on time in the kitchen.
Author: François de Mélogue
Publisher: Rockridge Press
ISBN: 9781646115891
Category :
Languages : en
Pages :
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Book Description
From Paris direct to your table--the complete French cookbook for beginners The French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that's perfect for beginners, you'll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries. Author François de Mélogue breaks down classic French cookbook dishes like Duck Confit with Crispy Potatoes, Bouillabaisse, and Coq au Vin into easy-to-follow steps perfect for the newcomer. Along the way, you'll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let's get cooking the French way! Bon appetit! This essential French cookbook for beginners includes: Classic flavors--Discover more than 75 recipes you'll love, from Steak Tartare to Tarte Tatin. A taste of Paris--Learn to shop like a Parisian and how to prepare 4 classic cocktails from the City of Light. Essential extras--Beyond French cookbook recipes, you'll find 12 tips for souffle success, expert advice on how to make a pan sauce, and a guide to French wines. Classic Parisian cooking comes home in this French cookbook for beginners.
Author: Marianne Magnier Moreno
Publisher: Harper Design
ISBN: 9780062641076
Category : Cooking
Languages : en
Pages : 288
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Book Description
Master the art of classic French cuisine with this stunning cookbook filled with 100 recipes, infographics, dozens of step-by-step color photographs, and a handy illustrated glossary. In this stunning French cooking bible, chef Marianne Megnier-Moreno simplifies the art of French cooking as she teaches home cooks how to create a range of impressive French dishes. Megnier-Moreno carefully and clearly takes you step by step, beginning with fundamental recipes for basic stocks (chicken, beef, fish), sauces (roux, béchamel, hollandaise), and preparations (cutting onions, cooking eggs, preparing clarified butter). She then teaches you the techniques that are the heart of French cooking: sautéing, roasting, grilling, braising, poaching, and more. She follows these hands-on instructions with forty recipes for making classic French dishes, including boeuf bourguignon, salmon confit, cheese soufflé, stuffed mussels, pot-au-feu, roast chicken, and the perfect hamburger. Magnier-Moreno explains how preparation adds depths of flavor to each dish, breaks down the technique involved in creating it, and includes helpful photos for every step, as well as one large full-page photo of the final dish. French Cooking at Home also contains an illustrated glossary that provides detailed instructions and photography to help you perfect your culinary skills, including plating, decorating, preparing meat, cutting and cooking methods, and key utensils. A sophisticated, comprehensive, and accessible visual handbook, French Cooking at Home is your essential guide to cooking and enjoying the best of French cuisine.
Author: Daniel Galmiche
Publisher: Duncan Baird Publishers
ISBN: 1848990774
Category : Cooking
Languages : en
Pages : 357
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Book Description
What it is that we love so much about food in a French brasserie? Is it the delicious, time-honoured dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts. In French Brasserie Cookbook, top chef Daniel Galmiche brings us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist. A committed champion of French food and cookery, and someone who is passionate about making home cooking approachable, Daniel gives us irresistible recipes for starters, mains, side dishes and desserts - all based on the classic principles that characterise brasserie cooking: regional recipes, local ingredients and homely, comforting flavours. Try his aromatic Roast Leg of Lamb with Garlic & Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon & Basil Oil or the wonderful Wild Mushroom & Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary & Toasted Almonds or Orange Souffle Pancakes. Vibrant with the mesmerisingly diverse tastes and aromas of France, this brilliant book shows you how to create fresh, contemporary French flavours in your own kitchen.
Author: Eliza 1787-1858 Leslie
Publisher: Sagwan Press
ISBN: 9781297941962
Category :
Languages : en
Pages :
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Audrey Le Goff
Publisher: Page Street Publishing
ISBN: 1624148646
Category : Cooking
Languages : en
Pages : 356
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Book Description
Cook Your Way Through France with Simple, Delicious Recipes Real French home cooking is easier than you think! Leave haute cuisine to fussy restaurants, and dive into these uncomplicated classics from Audrey Le Goff, founder of the blog Pardon Your French. Drawing inspiration from her childhood in the north of France, Audrey shares simple fare, full of the rich, complex flavors French cuisine is known for. From quiche to crêpes, these homey dishes are anything but humble. Explore France’s distinct regions and delve into the culture behind each recipe. Hearty cold-weather favorites from the north, like Alsatian Pork and Sauerkraut Stew and the supremely flakey Thin-Crusted Onion, Bacon and Cream Tart are quick and comforting. Provençal Vegetable and Pistou Soup, from the sunny south of France, is packed with bright herbs and ripe produce, and Basque Braised Chicken with Peppers is sure to please with a burst of spice. The essential One-Pot French Onion Soup provides a taste of France any night of the week, and the beloved, buttery Kouign-Amann is surprisingly easy to master. With friendly instructions and easy-to-find ingredients, you’ll soon feel right at home with French cooking.
Author: Marie-Pierre Moine
Publisher: Time Life Medical
ISBN: 9780737020670
Category : Cooking, French
Languages : en
Pages : 0
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Book Description
In this Delightful Book We Rediscover the pleasures of traditional French home cooking, conjured from the memories of the author and her family in the good old days before nouvelle cuisine and "convenience" food began to undermine it. All the great classic recipes are included, plus many lesser-known treasures.
Author: Julia Child
Publisher: Anchor
ISBN: 0307264726
Category : Biography & Autobiography
Languages : en
Pages : 336
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Book Description
NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
