Mastering the Art of French Cooking, Volume 2 : A Cookbook

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...

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.
among Its Many Treasures:
• 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 pâtés 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.
with The Publication Of Volume Two, One Can Select From A Whole New Range Of Dishes, From The French Bread To A Salted Goose, From Peasant ragoûts To Royal Napoleons. Each Of The New Master Recipes Is Worked Out, Step By Infallible Step, With The Detail, Exactness, And Clarity That Are The Soul Of mastering The Art Of French Cooking. And The Many Drawings—five Times As Many As In Volume One—are Demonstrations In Themselves, Making The Already Clear Instructions Doubly Clear.
more Than A Million American Families Now Own Volume One. For Them And, In Fact, For All Who Would Master The Art Of French Cooking, Julia Child And Simone Beck Open Up New Worlds Of Expertise And Good Eating. bon Appétit!

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. Among its many treasures: 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 p?t?s 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. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant rago?ts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking . And the many drawings?five times as many as in Volume One?are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon app?tit! “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces
to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:

• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate
confection.
• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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.
• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there hasnever been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. The 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 . The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that "mastering any art is a continuing process," here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will 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 rago?ts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: This is the classic cookbook, in its entirety—all 524 recipes. Child, Bertholle, and Beck explain the special ingredients and cooking techniques involved in preparing a wide variety of French dishes. The book will be helpful for both seasoned cooks and beginners who love good food and long to reproduce the savory delights of the classic cuisine. Over the years since it was first published, this title has found a place of honor in almost every kitchen in America. Bon appétit! -- adapted from jacket

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured