By Julia Child
ISBN-10: 0394536282
ISBN-13: 9780394536286
ISBN-10: 0394721772
ISBN-13: 9780394721774
'This is not just any cookery booklet. it's "Mastering the artwork of French Cooking", first released in 1961, and it is a e-book that may be a assertion, no longer of culinary reason, yet of aspiration, a dedication to a definite kind of reliable existence, a undeniable kind of world-view; a votive item implying style and urge for food and a bit je ne sais quoi. Julia baby used to be like Amelia Earhart, or Eleanor Roosevelt: she used to be a hero who'd long gone available in the market and made a distinction. Her books are a triumph, and likewise a trophy' - A.A. Gill, "The Times".
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Additional resources for Mastering the Art of French Cooking (2 Volume Set)
Example text
Smith Design Studio, Inc. To Alfred Knopf who is as much an appreciator of good writing, type faces, layout, and paper as he is of fresh foie gras, truite au bleu, and Meursault Les Perrières. In short, he is the ideal publisher for this kind of book, just as he is the ideal dinner guest for those who have mastered the art of French cooking. Foreword MASTERING ANY ART is a continuing process, and that explains Mastering the Art of French Cooking, Volume II, which came about in the following way.
All of these liaisons are more or less interchangeable, and which one to use depends on what effect and taste you want to achieve. ENRICHMENTS Butter, cream, and, again, egg yolks, alone or in combination, are stirred into many soups just before serving. They give a final smoothness and delicacy of taste. You can omit them if you wish, or use just a small amount. Sour cream, if you prefer less butter fat, may often be substituted for heavy cream. But crème fraîche is the perfect soup enrichment: mix 2 parts heavy cream with 1 part sour cream, let thicken at room temperature (5–6 hours), and refrigerate (keeps 10 days).
Fresh green asparagus (24 to 28 spears 8 by ¾ inches) Slice ¼ inch off the butt of each asparagus. Peel the skin from the butt ends up to where the green begins, and remove scales. Wash thoroughly in warm water. Cut the tops 3 inches long and set aside. Cut the lower part of the asparagus stalks into ¾-inch crosswise pieces. 3) Blanching the asparagus 6 cups water 2 tsp salt A 3-quart saucepan A salad or vegetable basket or 2 slotted spoons Bring the water and salt to a rapid boil, add the asparagus stalks and boil slowly, uncovered, for 5 minutes.
Mastering the Art of French Cooking (2 Volume Set) by Julia Child
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