Mastering the Art of French Cooking, Volume 2
Knopf Doubleday Publishing Group, 3 avr. 2012 - 648 pages
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.
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½ cup ½ tsp ⅓ cup ¼ cup ¼ inch ¼ tsp 20 minutes AHEAD-OF-TIME NOTE baking dish baking sheet basting bay leaf beef blanched blend boil bone bouillon braising brioche broccoli brown butter casserole cheese chicken chilled chopped cooking correct seasoning cover cream cup dry dough dry white eggplant flavor flour foie gras French fresh frying pan garlic herbs inch thick juices knife lamb layer lightly liquid lobster Master Recipe meat minced mixing bowl mixture mold mushrooms olive oil onions ounces parsley pâté peel pieces platter pork pork fat potatoes Preheat oven puff pastry purée refrigerate Remove from heat rice roast roll Salt and pepper sauce saucepan sausage sautéed scallions serving shallots side simmer slices soup spinach spoon sprinkle stew stir stuffing tablespoon tarragon taste Tb butter tender tomatoes tongue tsp salt veal vegetables vermouth vol-au-vent warm wire whip zucchini