Mastering the Art of French Cooking, Volume 2: A CookbookThe 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. |
Other editions - View all
Mastering the Art of French Cooking, Volume 2 Julia Child,Simone Beck,Louisette Bertholle No preview available - 1987 |
Mastering the Art of French Cooking, Volume 2 Julia Child,Simone Beck,Louisette Bertholle No preview available - 2011 |
Common terms and phrases
½ cup ½ tsp 20 minutes AHEAD-OF-TIME NOTE baking dish baking sheet bay leaf beat beef blanched blend boil bone bouillon braising bread brioche broccoli brown cake casserole cheese chicken chilled chopped cooking correct seasoning cover cream crumbs cup dry dough dry white eggplant flavor flour foie gras fold French fresh frying pan garlic glaze herbs inch thick juice knife lamb layer lightly liquid lobster Master Recipe meat meringue minced mixing bowl mixture mold mushrooms onions ounces parsley pâté peel pieces Pithiviers platter pork fat potatoes Preheat oven puff pastry purée refrigerate Remove from heat roast roll rubber spatula Salt and pepper sauce saucepan sausage sautéed scallions serving shallots shell side sieve simmer slices soup spatula sprinkle stew stir stuffing sugar tablespoon tarragon taste Tb butter tender tomatoes tsp salt unmold veal vegetables vol-au-vent warm waxed paper wine wire whip wooden spoon zucchini