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: 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: French domestic cookery
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 376
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Book Description
Author: D. Eleanor Scully
Publisher: University of Michigan Press
ISBN: 9780472088775
Category : Cooking
Languages : en
Pages : 394
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Book Description
A delicious introduction to the food prepared in wealthy medieval French households
Author: Maria Eliza Ketelby Rundell
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 460
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Book Description
Author: An English physician
Publisher:
ISBN:
Category : Cooking, French
Languages : en
Pages : 446
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Book Description
Author: Dana Polan
Publisher: Duke University Press
ISBN: 0822348721
Category : Biography & Autobiography
Languages : en
Pages : 314
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Book Description
Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then.
Author: French domestic cookery
Publisher:
ISBN:
Category :
Languages : en
Pages : 452
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Book Description
Author: Antoine B. Beauvilliers
Publisher: BoD – Books on Demand
ISBN: 3385607477
Category : Fiction
Languages : en
Pages : 402
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Book Description
Reprint of the original, first published in 1837.
Author: T. Sarah Peterson
Publisher: Cornell University Press
ISBN: 9780801430534
Category : Cooking
Languages : en
Pages : 292
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Book Description
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
