| As might be expected a tome entitled "Mastering the Art of French Cooking" is indeed a serious work. This 40th anniverary edition of the classic book by the founders of L Ecole des Trois Gourmandes will teach beginners and seasoned cooks alike everything they need to know to produce authentically Gallic spectacular food. Not only that but any cook will be much wiser and more prepared to cook any type of food well after having read this book s thorough explanations of the whys and wherefores of cuisine. Some dishes presented here are involved and historic others are seemingly artless. The focus is on technique and theme with key recipes that can be elaborated in numerous ways. For instance there are several recipes for fresh peas the appropriate recipe is dictated by the size and tenderness of the peas you have bought. There are numerous variations on scalloped potatoes as well. You ll find recipes for classics such as Boeuf Bourgignon and Lobster Thermidor Hollandaise Sauce Crepes Suzette and so on.By Julia Child Louisette Bertholle and Simone Beck Offers suggestions for accompanying each dish including wines Hundreds of recipes Over 100 Illustrations Advice on shopping for and selecting ingredients Complete explanations of technique 684 Pages hardcover 7 3/8" x 10 3/8" |
