Mastering the Art of French Cooking, Volume 2: A CookbookKnopf 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 step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to 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. |
Table des matières
3 | |
25 | |
BREADS BRIOCHES | 53 |
making dough and first rise 5960 | 59 |
forming round loaves 6970 | 69 |
Brioches | 85 |
making dough and first rise 97100 | 138 |
FROM COUNTRY KITCHEN | 147 |
Pâtés in brioche cases | 298 |
Poultry anatomy | 313 |
Pâté en croûte | 324 |
Chapter Six A CHOICE OF VEGETABLES | 335 |
Trimming and coring onions | 377 |
Stuffing individual cabbage leaves 3845 | 384 |
Potatoes Anna | 393 |
EXTENDING | 415 |
Beef case | 166 |
Beef tenderloin cuts | 172 |
Filet en croûte | 181 |
Boning a leg of lamb 1868 | 187 |
Saddle of lamb | 198 |
Breast of veal | 215 |
Suckling pig roasting positions 2289 | 230 |
Chapter Four CHICKENS POACHED AND SAUCED | 251 |
Halfboning chicken 26971 | 276 |
SAUSAGES SALTED PORK | 281 |
Sausages | 282 |
Le SaintCyr chocolate mousse molded | 440 |
Pastry shells for fruit tarts | 454 |
Napoleons | 466 |
Couques | 477 |
Le Succès | 497 |
Brésiliens | 504 |
Stuffings | 513 |
Frying pans | 518 |
Gratin dishes and roasting pans 5245 | 524 |
Autres éditions - Tout afficher
Mastering the Art of French Cooking, Volume 2 Julia Child,Simone Beck,Louisette Bertholle Aucun aperçu disponible - 1987 |
Mastering the Art of French Cooking, Volume 2 Julia Child,Simone Beck,Louisette Bertholle Aucun aperçu disponible - 2011 |
Mastering Art/Fr Ckg 2vol Tr Box Set Julia Child,Louisette Bertholle,Simone Beck Aucun aperçu disponible - 1983 |
Expressions et termes fréquents
½ cup baking beat beef blend boil bone bottom bowl braising bread bring brioche brown butter cake casserole cheese chicken chilled chopped cold cooking cool cover cream dish dough drain final flavor flour fold French fresh garlic half hand heat herbs hold inches juice keep knife layer leaves lightly liquid meat minced minutes mixing mixture mold mushrooms needed NOTE onions ounces oven parsley pastry pâté peel pieces pork potatoes preheated prepared puff rapidly recipe refrigerate Remove rest rise roast roll salt Salt and pepper sauce saucepan sausage sautéed seasoning serving shape sheet shells side simmer slices slowly soft soup spatula spoon spread sprinkle Step stir stuffing sugar surface taste tender thick tomatoes tongue turn veal vegetables Volume warm whip wine wish zucchini