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MASTERING THE ART OF FRENCH COOKING: Beck, Simone; Bertholle, Louisette; Child, Julia MASTERING THE ART OF FRENCH COOKING: Beck, Simone; Bertholle, Louisette; Child, Julia MASTERING THE ART OF FRENCH COOKING: Beck, Simone; Bertholle, Louisette; Child, Julia MASTERING THE ART OF FRENCH COOKING: Beck, Simone; Bertholle, Louisette; Child, Julia


Beck, Simone; Bertholle, Louisette; Child, Julia

35.480 valoraciones por Goodreads
ISBN 10: 0140461191 / ISBN 13: 9780140461190
Editorial: Penguin Books Ltd, Harmondsworth, UK, 1966
Condición: NEAR FINE Encuadernación de tapa blanda
Librería: 100POCKETS (Berkeley, CA, Estados Unidos de America)

Librería en AbeBooks desde: 7 de marzo de 2000

Cantidad: 1

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Text/BRAND NEW, showing faint margin discoloration. Softcover/NF w/trace edge & surface wear. Collaborative cookery from the founders of the L'école des Trois Gourmandes (The School of the Three Happy Eaters), Paris 1951, by mesdames Julia Child, Simone Beck, and Louisette Bertholle. Basics of good French cooking prepared for "the servantless cook" and frequents supermarkets. First published 1961; this is a Penguin, UK reprint of 1973. 768 pages. N° de ref. de la librería 016705

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Detalles bibliográficos


Editorial: Penguin Books Ltd, Harmondsworth, UK

Año de publicación: 1966

Encuadernación: Paperback

Ilustrador: Sidonie Coryn (Illustrator)

Condición del libro:NEAR FINE

Condición de la sobrecubierta: None as Issued

Edición: Reprint of 1973.

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"This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, 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 was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy." (AA Gill, "The Times"). This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!


This is the classic cookbook, in its entirety—all 524 recipes.

“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:

· 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;

· it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never 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. Bon appétit!

Julie & Julia
is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child's memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.

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