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Mastering the Art of French Cooking

From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.

Rezension
The most instructive book on fine French cooking written in the English language Elizabeth David
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.

Zitat
The most instructive book on fine French cooking written in the English language -- Elizabeth David This book fundamentally altered the way a basic human activity was preceived and pursued -- A. O. Scott The New York Times Has been described as being the best book about French cooking in English ... I agree -- Ambrose Heath Guardian As close to a divine text as you can get -- Matthew Fort Guardian
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Produktdetails


Einband gebundene Ausgabe
Seitenzahl 784
Erscheinungsdatum 03.03.2011
Sprache Englisch
ISBN 978-0-241-95339-6
Verlag Penguin Books Ltd
Maße (L/B/H) 240/160/48 mm
Gewicht 1246
Buch (gebundene Ausgabe, Englisch)
28,74
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