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Mastering the Art of French Cooking

Helps cooks master the full repertoire of classic French dishes. This title includes recipes that range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours.
Rezension
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
Portrait

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.

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Produktdetails


Einband gebundene Ausgabe
Seitenzahl 688
Erscheinungsdatum 03.03.2011
Sprache Englisch
ISBN 978-0-241-95340-2
Verlag Penguin Books Ltd
Maße (L/B/H) 242/161/44 mm
Gewicht 1100
Verkaufsrang 5.149
Buch (gebundene Ausgabe, Englisch)
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