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
KITCHEN EQUIPMENT | 3 |
DEFINITIONS II | 11 |
MEASURES | 20 |
Chopping Slicing Dicing and Mincing | 26 |
CHAPTER ISOUPS | 37 |
SAUCES | 54 |
EGGS | 116 |
ENTRÉES AND LUNCHEON DISHES | 139 |
CHAPTER VFISH | 207 |
CHAPTER VIPOULTRY | 234 |
VEGETABLES | 421 |
CHAPTER IXCOLD BUFFET | 536 |
CHAPTER XDESSERTS AND CAKES | 579 |
INDEX follows page 684 | 684 |
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 salt 30 minutes almonds artichoke baking dish baste bay leaf beans beat blend braised brown sauce cake carrots casserole cheese chicken chilled chops cognac cooking Correct seasoning cover crème crêpes cup dry white custard dessert diced Drain duck egg whites egg yolks enameled filet fish flavor French fresh garlic granulated sugar grated Swiss green onions heat inches ingredients jelly lamb lemon juice lightly liquid master recipe meat melted butter mixing bowl mixture mold mushrooms olive oil Optional ounces parsley pastry peeled Pinch platter poached pork potatoes Preheat oven purée quarts Remove rice roast Salt and pepper saucepan sautéed shallots shallots or green shell simmer skillet sliced slowly soufflé soup spinach spoon sprinkle steaks Stir stuffing tablespoons tarragon taste Tb butter Tb minced shallots Tb softened butter tender thick tomato veal vegetables vermouth whipping cream wire whip