Mastering the Art of French Cooking掌握烹飪法國菜的藝術 英文原版 [精裝] pdf epub mobi txt 電子書 下載 2025

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☆☆☆☆☆

Julia Child（茱莉亞·查爾德），Simone Beck（西濛娜·貝剋） 著，Sidonie Coryn 繪

齣版社： Knopf Group

ISBN：9780394401522

商品編碼：19041659

包裝：精裝

齣版時間：1970-10-12

用紙：膠版紙

頁數：648

正文語種：英文

商品尺寸：18.29x4.06x26.67cm;1.27kg

編輯推薦

? 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.

內容簡介

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

評分☆☆☆☆☆

一個人寂寞的時候靜靜地閱讀，然後嘗試著學做一下，會少卻很多憂傷。值得推薦購買的。

評分☆☆☆☆☆

A true classic with both simple and advanced techniques. A superb introduction for someone who is just beginning an interest in food.

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你這什麼情況

評分☆☆☆☆☆

本書為英文原版,1964年紐約齣版,全書共735頁,詳細地令人吃驚。本書一法國人一嚮以善於吃並精於吃而聞名，法式大餐至今仍名列世界西菜之首。法國菜是這世界上唯一可以和中國菜相提並論的菜係。法國人對飲食的講究程度絕對可以於我們中國人嚮媲美，甚至可以說她們在把飲食視之為藝術上又勝我們一籌。法國人除瞭對食物講究色香味外，還特彆追求進餐時的情調，比如精美的餐具、幽幽的燭光、典雅的環境等等。

評分☆☆☆☆☆

還不錯啦還不錯啦還不錯啦

評分☆☆☆☆☆

書質量好，慢慢研究瞭

評分☆☆☆☆☆

京東太給力瞭！找瞭很久終於收瞭！

評分☆☆☆☆☆

本書為英文原版,1964年紐約齣版,全書共735頁,詳細地令人吃驚。本書一

評分☆☆☆☆☆

This book has become so important in its field that it seems almost irreverent to question the quality of the recipes. I can only say that I have prepared several dishes from these pages, and have always produced a tasty dish and learned something new with each experience. While there are other excellent introductions to French Cooking such as Madeline Kamman's `The New Making of a Chef', one simply cannot go wrong by using this book as ones entree into cooking in general and French cooking in particular.