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Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakes
Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakesSimone Beck
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Simone Beck
Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakes

Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakes

Simone Beck, Louisette Bertholle, Julia Child
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The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.
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MKApr 15, 2023
5 stars
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