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Mastering the Art of French Cooking, Vol.2

  • Imprint: Penguin

  • ISBN: 9780241956472

  • Length: 688  Pages

  • Dimensions: 198mm x 29mm x 129mm

  • Weight: 470g

  • RRP: £12.99

Mastering the Art of French Cooking, Vol.2

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, and all in imperial units for British cooks.

  • Imprint: Penguin

  • ISBN: 9780241956472

  • Length: 688  Pages

  • Dimensions: 198mm x 29mm x 129mm

  • Weight: 470g

  • RRP: £12.99

Reviews

  • As close to a divine text as you can get

    Matthew Fort, Guardian

  • It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold

    Sunday Times

More from this Author

About the Author

Julia Child

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California, 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

Simone Beck

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California, 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.

Simone Beck

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