Linked Data Explorer

"The second volume of this cookbook allows one to do the art of French cooking with American ingredients."@en
"A new repertory of dishes and tecniques carries the reader into new areas of cooking."@en
"A comprehensive guide to French cooking techniques and recipes that provides tips and information on kitchen tools and terms, ingredients, and wines; and covers soups, sauces, eggs, entrees, fish, poultry, meat, vegetables, cold dishes, and desserts. Includes an introduction by Julia Child."
"A comprehensive guide to French cooking techniques and recipes that provides tips and information on kitchen tools and terms, ingredients, and wines; and covers soups, sauces, eggs, entrees, fish, poultry, meat, vegetables, cold dishes, and desserts. Includes an introduction by Julia Child."@en
"Explica al cocinero novato americano; los ingredientes especiales y tčnicas de cocina implicados en la preparacin̤ de una gran variedad de platos franceses destacados."
"Contains recipes and instructions for mastering the art of French cooking, providing advice on selecting and handling ingredients, discussing kitchen equipment, measures, temperatures, cutting, and wines, and featuring classic recipes for sauces, eggs, entrees and luncheon dishes, fish, poultry, meat, vegetables, desserts, and cakes."@en
"This is the classic cookbook, in its entirety'all 524 recipes. "Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching 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 more than 100 instructive illustrations, is revolutionary in its approach because: 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; 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 that form the backbone of French cookery and lend themselves to an infinite number of elaborations'bound to increase anyone's culinary repertoire; it adapts classical techniques, wherever possible, to modern American conveniences; it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; 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 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!"
"For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, "Mastering the Art of French Cooking" ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the excitement. 100 illustrations."@en
"Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances."@en
"Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances."
"Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured."@en
"Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured."

genre

http://schema.org/genre

"Handbooks and manuals"@en
"Electronic books"
"Electronic books"@en
"Cookbooks"@en
"Cookbooks"
"Piracies (Publishing)"@en

illustrator

http://schema.org/illustrator

http://worldcat.org/entity/person/id/2632290800

name

http://schema.org/name

"Det goda franska köket. [D. 1]"@sv
"Ranskalaisen keittiön salaisuudet : alkuperäisiä ranskalaisia ruuanvalmistusohjeita"@fi
"Det goda franska köket"
"Det goda franska köket"@sv
"Mastering the art of French cooking. Vol. 1"@en
"Mastering the art of French cooking. Volume one"@en
"Mastering the art of French cooking : Volume one"@en
"Mastering the art of French cooking Vol. 1"
"Mastering the Art of French Cooking : the only cookbook that explains how to create authentic French dishes in American kitchens with Amercian foods"@en
"Mastering the Art of French Cooking"@en
"Mastering the Art of French cooking"
"Mastering the art of French cooking. Volume 1"
"Mastering the art of French cooking. Volume 1"@en
"Mastering the art of French cooking. Vol. 2"@en
"Mastering the art of french cooking"
"Mastering the art of French cooking. 1"
"Mastering the art of French cooking"
"Mastering the art of French cooking"@fi
"Mastering the art of French cooking"@en
"Mastering the art of French cooking. [Volume one]"@en
"Ranskalaisen keittiön salaisuudet : 800 alkuperäistä ranskalaista ruuanvalmistusohjetta"@fi
"Mastering the art of Frech cooking"
"Mastering the art of French cooking : volume I"@en
"Mastering the art of French cooking : volume one"@en
"Mastering the art of French cooking : volume one"

workExample

http://schema.org/workExample