Questa serie culinaria è una bibbia di fama mondiale per gli amanti della cucina francese. Presenta ricette autentiche, testate personalmente da un'autrice celebrata, che sono dettagliate e facili da seguire. Le chiare istruzioni coprono tutto, dalle tecniche fondamentali di preparazione degli ingredienti ai piatti più complessi, inclusi consigli sugli abbinamenti cibo-bevande. Questa raccolta funge da abbondante fonte di ispirazione ed educazione per buongustai di ogni livello.
From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 instructive illustrations leads the cook infallibly through each essential step of a recipe to its final creation.
The 40th Anniversary Edition
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
'Mastering any art is a continuing process . . . ' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famous fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations. 'It will gladden the heart of all good cooks . . . and alchemist's stone which enables any cook to turn base ingredients into gold.' Caroline Conran, Sunday Times'This isn't just any cookery book. It is Mastering the Art of French Cooking, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. . . Julia Child's book is a triumph, and also a trophy.' A. A. Gill, The Times