Mastering the Art of French Cooking, Volume 1: A CookbookNEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. 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—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. 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. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry |
Contents
Chopping Slicing Dicing and Mincing | |
WINES | |
more under refrigeration use it on fruits or desserts or in cooking | |
SOUPS | |
SAUCES | |
FISH | |
POULTRY | |
Veal | |
COLD BUFFET | |
CHAPTER XDESSERTS AND CAKES | |
For all flour measurements in this volume scoop the drymeasure | |
Sweet Soufflés | |
A Note About the Authors | |
Other editions - View all
Mastering the Art of French Cooking, Volume 1 Julia Child,Louisette Bertholle No preview available - 1983 |
Mastering the Art of French Cooking, Volume 1: A Cookbook Julia Child,Louisette Bertholle,Simone Beck No preview available - 1983 |
Common terms and phrases
½ cup ½ tsp 30 minutes artichoke baste bay leaf beans beat beef bouillon blend boil braised brown sauce carrots casserole cheese chicken chilled chops cognac cold cooking Correct seasoning cover crème crêpes cup dry white custard diced Drain dry white vermouth dry white wine duck egg whites egg yolks filet fish flavor French fresh garlic grated Swiss green onions heat ingredients lamb lemon juice lightly liquid master recipe meat mixing bowl mixture mold mushrooms mussels parsley pastry peeled Pinch platter poached pork potatoes Preheat oven purée quenelles Remove rice roast Salt and pepper sauceboat saucepan sautéed serving shallots shallots or green shell simmer skillet sliced slowly soufflé soup spinach spoon sprinkle steaks stew Stir stuffing tablespoons tarragon taste Tb butter Tb minced shallots Tb softened butter tender tomato tsp pepper tsp thyme veal vegetables vermouth whipping cream wire whip