Mastering the Art of French Cooking掌握烹飪法國菜的藝術 英文原版 [精裝] 下載 mobi epub pdf 電子書 2025

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Julia Child（茱莉亞·查爾德），Simone Beck（西濛娜·貝剋） 著，Sidonie Coryn 繪

齣版社： Knopf Group

ISBN：9780394401522

商品編碼：19041659

包裝：精裝

齣版時間：1970-10-12

用紙：膠版紙

頁數：648

正文語種：英文

商品尺寸：18.29x4.06x26.67cm;1.27kg

編輯推薦

? the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
? soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
? meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
? chickens poached (thirteen ways) and sauced;
? vegetables alluringly combined and restored to a place of honor on the menu;
? a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.

In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for patés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.

And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers.

內容簡介

The sequel to the classic Mastering the Art of French Cooking

Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.

This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those 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.

作者簡介

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

　　Julia Child（1912－2004）是美國著名廚師，作傢及電視節目主持人．她通過她的第一本烹飪書《掌握烹飪法國菜的藝術》，和隨後她的電視節目（其中最有名的為1963年首播的《法國廚師》）把法式烹飪介紹給美國大眾。

內頁插圖

評分☆☆☆☆☆

買瞭兩本 一套的 很棒的書

評分☆☆☆☆☆

學西餐的人都會買的一本書吧，沒找到中文版所以隻好買瞭原版的，看起來有一點吃力，不過慢慢讀也是一種享受。

評分☆☆☆☆☆

買瞭兩本 一套的 很棒的書

評分☆☆☆☆☆

評分☆☆☆☆☆

The more I read other cooking authorities' writing, the more I respect the work of Julia Child and company. Observations on technique that went right over my head two years ago are now revealed as signs of a deep insight into cooking technique.

評分☆☆☆☆☆

Along with Vol.1, Vol.2 is also a classic continued, 'A New Repertory of Dishes and Techniques Carries Us into New Areas'for those who love Julia Child and French cooking...

評分☆☆☆☆☆

純菜譜。想看那種精美插圖的需要多考慮一下。

評分☆☆☆☆☆

紙質內容沒話說，但是內容不是給初學者的，需要有一定功底的人看

評分☆☆☆☆☆