Mastering the Art of French Cooking 掌握烹飪法國菜的藝術 英文原版 [精裝] 下載 mobi epub pdf 電子書 2024

☆☆☆☆☆
簡體網頁||繁體網頁



點擊這裡下載

類似圖書 點擊查看全場最低價

---

編輯推薦

Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is 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.

內容簡介

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.

作者簡介

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Julia Child（1912－2004）是美國著名廚師，作傢及電視節目主持人．她通過她的第一本烹飪書《掌握烹飪法國菜的藝術》，和隨後她的電視節目（其中最有名的為1963年首播的《法國廚師》）把法式烹飪介紹給美國大眾．

內頁插圖

Mastering the Art of French Cooking 掌握烹飪法國菜的藝術 英文原版 [精裝] 下載 mobi epub pdf txt 電子書 格式

評分☆☆☆☆☆

5食物特色

評分☆☆☆☆☆

評分☆☆☆☆☆

希望你能越做越好，成長有你有我大傢一起來，很好的寶貝。

評分☆☆☆☆☆

評分☆☆☆☆☆

評分☆☆☆☆☆

歐洲人喜愛甜食，主要以糕餅為主，是正餐後不可或缺的，例如：巧剋力、奶油蛋糕、蘋果派、各式奶酪做成的薄餅、水果餡餅等。

評分☆☆☆☆☆

還不錯啦，太基礎啦哈哈哈哈

評分☆☆☆☆☆

非常喜歡 想要這本書好久瞭 但是 這是捲一 不是捲一捲二閤訂 ps：捲二哪兒有賣

評分☆☆☆☆☆

西式料理講究食材的新鮮，忠於原味崇尚自然，其烹飪手法保留瞭完整的營養、新鮮，以蔬菜為例，直接拌入色拉或其它調味醬生食的吃法十分普遍，而在海鮮的料理上，則是清蒸烹調或隻加入蔬菜煮湯，享受海鮮熬煮齣的鮮美滋味；醃肉、香腸、牛排、羊排、雞鴨肉、熏魚等更是歐式的經典菜肴，除瞭料理時不同的配料、手法外，適當的醬汁亦可提升食物本身的風味及口感。

類似圖書 點擊查看全場最低價