Knopf, 1983. Came quickly... but the cover is upside down and backward... NOT a slip cover. 2] (Book) : Child, Julia : The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Reviewed in the United Kingdom on January 22, 2020. Search for all books with this author and title. Paperback. She graduated from Smith College and worked for the OSS during World War II. After viewing product detail pages, look here to find an easy way to navigate back to pages that interest you. A line drawing of the Internet Archive headquarters building façade. While Volume I reflects France in the 1950s and the old traditions of French cooking, Volume II, like France herself, has stepped into contemporary life. . . I make the clear instructions even more so. Have to start upside down and backward to go forward. . I highly recommend the book for anyone who likes to cook a VERY tasty meal. This specific ISBN edition is currently not available. Seller Inventory # 0394721772_abe_bn, Book Description Condition: New. The combination of reading Julia’s book, working in the kitchen, and watching her television shows helped lead me to my beginnings in serious cuisine. Someone was sleepy, lol. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. I believe that the television shows based on that landmark book did even more to encourage reluctant cooks to try their hands . Paperback. 5 times as many drawings as in Vol. Julia is . 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas. . In all of our recipes, and especially in those for desserts and cakes, we have taken full advantage of modern mechanical aids wherever we have found them effective. the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant“Julia has slowly but surely altered our way of thinking about food. Child, Julia; Beck, Simone. Mastering The Art Of French Cooking. . In 1951 they started their own cooking school in Paris, L’Ecole des Trois Gourmandes, at the same time that this book was taking shape.
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