mastering the art of french cooking by julia child simone beck and louisette bertholle with illustrations by sidonie coryn

Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle With Illustrations by Sidonie Coryn

Regular price $ 30.00 $ 0.00

New York : Alfred A. Knopf. Hardcover. 648 pages ; Illustrated ; 26 cm. In original dust jacket. Pages are unmarked. Binding is firm.


"Anyone can cook in the French manner anywhere," say Mesdames Beck, Bertholle, and Child, "with the right instruction" Here, at last, is the first fundamental cookbook that tells Americans how.

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 over 100 instructive illustrations, is revolutionary in its approach because:

1) It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.

2) It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes which form the backbone of French cookery and which lend themselves to an infinite number of elaborations, bound to increase any-one's culinary repertoire.

3) It adapts classical techniques, wherever possible, to modern American conveniences.

4) It shows Americans how to buy products from any supermarket in the U.S.A. which reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cas-soulet; or the appropriate fish and sea food for a bouillabaisse.

5) It offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all the other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
Bon appetit!


Simone Beck, French born and educated; Louisette Bertholle, half French and half American, educated in both countries; and Julia Child, a native of California and a Smith College graduate, repres&it an even blending of the two backgrounds and are singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris's famous Cordon Bleu, and all three authors have worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L'Ecole des Trois Gourmandes, at the same time that this book was taking shape. Since then, Mmes Beck and Bertholle have continued the school in Paris, and Mrs. Child has carried on classes in Washington, D.C., Philadelphia, and until recently in Oslo, where her husband's work as U. S. cultural attache took her before they returned to the U.S.A.



CONTENTS

KITCHEN EQUIPMENT
DEFINITIONS
INGREDIENTS
MEASURES
TEMPERATURES
CUTTING: Chopping, Slicing, Dicing, and Mincing
WINES

CHAPTER I-SOUPS

CHAPTER II-SAUCES
White Sauces
Brown Sauces
Tomato Sauces
The Hollandaise Family
Mayonnaise Family
Vinaigrettes
Hot Butter Sauces
Cold Flavored Butters
List of Miscellaneous Sauces
Stocks and Aspics

CHAPTER III-EGGS
Poached Eggs
Shirred Eggs
Eggs in Ramekins
Scrambled Eggs
Omelettes

CHAPTER IV - ENTREES AND LUNCHEON DISHES
Pie Dough and Pastry Shells
Quiches, Tarts, and Gratins
Soufflis and Timbales
Pate a Choux, Puffs, Gnocchi, and Quenelles
Crepes
Cocktail Appetizers

CHAPTER V-FISH
Fish Filets Poached in White Wine
Two Recipes from Provence
Two Famous Lobster Dishes
Mussels
List of Other Fish Dishes

CHAPTER VI-POULTRY
Roast Chicken
Casserole-roasted Chicken
Sautied Chicken
Fricasseed Chicken
Broiled Chicken
Chicken Breasts
DucK
Goose

CHAPTER VII-MEAT
Beef
Lamb and Mutton
Veal
Pork
Ham
Cassoulet
Liver
Sweetbreads
Brains
Kidneys

CHAPTER VIII-VEGETABLES
Green Vegetables
Carrots, Onions, and Turnips
Lettuce, Celery, Endive, and Leeks
The Cabbage Family
Cucumbers
Eggplant
Tomatoes
Mushrooms
Chestnuts
Potatoes
Rice

CHAPTER IX-COLD BUFFET
CoW Vegetables
Aspics
Molded Mousses
Pates and Terrines
List of Other Cold Dishes

CHAPTER X-DESSERTS AND CAKES
Fundamentals
Sweet Sauces and Fillings
Custards, Mousses, and Molded Desserts
Sweet Souffles
Fruit Desserts
Tarts
Crepes
Clafoutis
Babas
Savarins
Lady fingers
Cakes

 

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