Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.
Rezensionen / Stimmen
As close to a divine text as you can get -- Matthew Fort * Guardian * It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold * Sunday Times *
Auflage
Sprache
Verlagsort
Produkt-Hinweis
Maße
Höhe: 197 mm
Breite: 128 mm
Dicke: 34 mm
Gewicht
ISBN-13
978-0-241-95647-2 (9780241956472)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
