Bibliograph

Mastering the art of French cooking, by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn

Type

Label

Mastering the art of French cooking, by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Mastering the art of French cooking

Oclc number

936782616

Responsibility statement

by Julia Child, Louisette Bertholle, Simone Beck ; illustrations by Sidonie Coryn

Summary

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured

Table Of Contents

Vol. 1. Kitchen equipment ; Definitions ; Ingredients ; Measures ; Temperatures ; Cutting: chopping, slicing, dicing, and mincing ; Wines ; Soups ; Sauces ; Eggs ; Entrees and luncheon dishes ; Fish ; Poultry ; Meat ; Vegetables ; Cold buffet ; Desserts and cakes -- Vol. 2. Soups from the garden - bisques and chowders from the sea ; Baking: breads, brioches, croissants, and pastries ; Meats: from country kitchen to haute cuisine ; Chickens, poached and sauced - and a coq en pâte ; Charcuterie : sausages, salted pork and goose, pâtés and terrines ; A choice of vegetables ; Desserts: extending the repertoire ; Appendices: Stuffings ; Kitchen equipment ; Cumulative index for volumes one and two

Contributor

Creator