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white, red & blue decorative hardbound 4to (quarto). large & heavy, international or priority shipping will cost extra. no dustwrapper. vg cond. binding square & tight. covers clean. blue topstained top edge very faded. spine very faded. contents free of all markings. nice vintage copy. good binding, clean text. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings. first edition so stated. first printing (same date on title & copyright page, no additional printings indicated). decorative 2 color frontis. & title pg. xxi + 555 + livp. + "about the authors" & colophon. cumulative index for volumes one & two. two color ink used in the index. approximately 150 illustrations. 2 appendices. cooking. cookbooks. ethnic cuisine. international cuisine. french cuisine. cucina. cocina. gourmet. gourmand. continental cuisine. la cuisine francaise. "The only cookbook that explains how to create authentic French dishes in American kitchens with American foods". bavarian cream. rum baba. anchovy quiche.apple charlotte. canapes. banana tart. beurre maitre d'hotel. cherry flan. pate a choux. foie gras. ~ Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process;" they themselves continued, during the years since the publication of the now~celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France~cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those 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. Among its many treasures: The first authentic, successful recipe ever devised for making real French bread~the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor~with American all~purpose flour and in an American home oven. Soups from the garden, chowders and bisques from the sea~including great fish stews from Provence, Normandy, and Burgundy . Mears from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery, followed by variations that result in a wide range of dishes prepared with a minimum of additional effort. Chickens poached (thirteen ways) and sauced, and a coq en pate. Vegetables alluringly combined and restored to a place of honor on the menu. A lavish array of desserts, from the deceptively simple to confections so splendid in appearance and taste that one would suppose they had been made to order by an haute cuisine chef. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie, In France the housewife can turn to the local bakery for fresh and expertly baked bread. brioches, croissants, petits fours, and pastries~or to the neighborhood charcuterie for pate and terrines and sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook worth her (or his) salt can make specialties that have hitherto been obtainable onlv from France's professional chefs and bakers.
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