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Key Information
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| Authors: |
Louisette Bertholle |
| Nonfiction Category: |
Cooking |
|
Professional Reviews
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| : |
Detroit News: "Today, when a young person asks me what cookbook is indispensable, I mention these two volumes without hesitation. They are not only great teaching guides, they are cultural guides to the cuisine that has long been considered the greatest in the world." |
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Book Editions
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| : |
Format: Paperback
Publisher: Random House Inc (January 01, 1989)
Measurements: 9.75"(h) x 6.75"(w) x 1.5"(d), 2.75 lbs.
ISBN: 9780394721781 |
| More Information |
| Details: |
“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 forty years, has been teaching Americans how. <br><br><i>Mastering the Art of French Cooking</i> 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 one hundred instructive illustrations, is revolutionary in its approach because:<br><br>• 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.<br>• 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 for |
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