Mastering the Art of French Cooking, Vol.2: v. 2 - Brossura

Child, Julia; Beck, Simone

Brossura

ISBN 10: 0141048425 ISBN 13: 9780141048420

Casa editrice: Penguin, 2010

Riassunto

Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations.

Mastering the Art of French Cooking: volume 2 is as the Daily Telegraph commented, a book that no serious cook should be without

Su questo libro

Informazioni sull?autore

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.

Dettagli dell'edizione

• Editore: Penguin
• Data di pubblicazione: 2010
• Lingua: Inglese
• ISBN 10: 0141048425
• ISBN 13: 9780141048420
• Rilegatura: Copertina flessibile
• Numero di pagine: 736
• Contatto del produttore: non disponibile
• Persona responsabile: Terminal Video; n.pederzini@terminaldistribuzione.com; ; Via Bruno Buozzi, 24/26,; Granarolo dell'Emilia BO,; Italia