Mastering the Art of French Cooking掌握烹饪法国菜的艺术 英文原版 [精装] pdf epub mobi txt 电子书 下载 2025

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Julia Child（茱莉亚·查尔德），Simone Beck（西蒙娜·贝克） 著，Sidonie Coryn 绘

出版社： Knopf Group

ISBN：9780394401522

商品编码：19041659

包装：精装

出版时间：1970-10-12

用纸：胶版纸

页数：648

正文语种：英文

商品尺寸：18.29x4.06x26.67cm;1.27kg

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? 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 patés 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.

内容简介

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.

作者简介

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）是美国著名厨师，作家及电视节目主持人．她通过她的第一本烹饪书《掌握烹饪法国菜的艺术》，和随后她的电视节目（其中最有名的为1963年首播的《法国厨师》）把法式烹饪介绍给美国大众。

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法国人甚至将饮食赋予哲学的意义，他们认为个人饮食应符合各自教养与社会地位。法国人还将同桌共餐视为一种联络感情、广交朋友的高雅乐趣和享受。有一位被称为“世界级膳食家”的人曾说：“感受餐桌上的就餐气氛，就可以判断这个国家国民的整体个性。”看看法国人的美味佳肴以及用餐方式，不由得会让人想起克莱德曼手指下流淌出来的串串音符，浪漫而隽永，让你充分领略法式大菜散发馨香的艺术情调。

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也不给个说明的，能骗就骗是不

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看了小说和电影后买的，不错的食谱，喜欢。

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看了小说和电影后买的，不错的食谱，喜欢。

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学西餐的人都会买的一本书吧，没找到中文版所以只好买了原版的，看起来有一点吃力，不过慢慢读也是一种享受。

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买了两本 一套的 很棒的书