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Mastering The Art Of French Cooking: Volume 2

Simone Beck & Julia Child

6,134 ratings by Goodreads
ISBN 10: 014046221X / ISBN 13: 9780140462210
Published by Penguin Books, Ltd, 1978
Condition: Very Good Soft cover
From Crotchety Rancher's Books (Dalton Gardens, ID, U.S.A.)

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Light Shelf Wear On The Covers, Pages Are Very Clean And Binding Is Quite Good, "It Will Gladden The Heart Of All Good Cooks. An Alchemist's Stone Which Enables Any Cook To Turn Base Ingredients To Gold.". Bookseller Inventory # 004473

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Bibliographic Details

Title: Mastering The Art Of French Cooking: Volume ...

Publisher: Penguin Books, Ltd

Publication Date: 1978

Binding: Paperback

Book Condition:Very Good

About this title

Synopsis:

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

From the Back Cover:

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.

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My specialty is old cookbooks, science fiction and fantasy, nature books, of course western books and agriculture style books. I am internet only.

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