|000||00752namuu2200253 a 4500|
|008||130530s2012 nyua 001 0 eng|
|040||▼a 211009 ▼c 211009 ▼d 211009|
|082||0 0||▼a 641.5944 ▼2 23|
|084||▼a 641.5944 ▼2 DDCK|
|090||▼a 641.5944 ▼b C536m1 ▼c 2|
|100||1||▼a Child, Julia.|
|245||1 0||▼a Mastering the art of French cooking. ▼n 2 / ▼c Julia Child and Simone Beck.|
|250||▼a New rev. ed.|
|260||▼a New York : ▼b Knopf, ▼c 2012.|
|300||▼a xxi, 555, lxiii p. : ▼b ill. ; ▼c 27 cm.|
|500||▼a Includes index.|
|650||0||▼a Cooking, French.|
|700||1||▼a Beck, Simone, ▼d 1904-1991.|
|No.||Location||Call Number||Accession No.||Availability||Due Date||Make a Reservation||Service|
|No. 1||Location Main Library/Western Books/||Call Number 641.5944 C536m1 2||Accession No. 111695705||Availability Available||Due Date||Make a Reservation||Service|
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured
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.
Among its many treasures:
- 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 "pates" 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.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant "ragouts" to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of "Mastering the Art of French Cooking." And the many drawings--five times as many as in Volume One--are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. "Bon appetit!"
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미국의 유명 요리 연구가이자 셰프. 미국 캘리포니아주 출신으로 프랑스 파리의 유명한 요리 학교인 르 코르동 블루에서 공부했으며, 여러 훌륭한 프랑스 셰프에게 요리를 배우고 실습했다. 시몬 베크와 루이제트 베르톨과 함께 1951년 레콜 데 트루아 구르망드(L’Ecole des Trois Gourmandes, 3인의 미식가 학교)라는 요리 학교를 열었다. 이 책 《프랑스 요리의 기술》 출간 후 얼마 지나지 않아〈더 프렌치 셰프〉라는 TV 요리 프로그램에 출연했고, 이를 통해 방송계의 퓰리처상이라 불리는 피바디상과 에미상을 수상했다. 이후에도 여러 TV프로그램에 출연하였으며, 《The Way to Cook》 《Julia’s Kitchen Wisdom》 등을 펴냈다.
요리책 작가이자 요리 선생님. 부유한 프랑스 가정에서 태어나 식사 준비를 돕는 것을 좋아했고, 르 코르동 블루를 다녔다. 미식을 즐기는 파리 여성 상류층 모임인 르 세르클 데 구르메트(Le Cercle des Gourmettes)에서 만난 줄리아 차일드, 루이제트 베르톨과 함께 레콜 데 트루아 구르망드를 열고, 이 책 《프랑스 요리의 기술》을 펴냈다. 《Le pruneau devant le fourneau : Recettes de cuisine》과 《Simca’s Cuisine》을 썼으며, 집에서 요리를 가르치기도 했다.