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Mastering the Art of French Cooking, Vol.2

Child Julia Beck Simone
Heftet / 2014 / Engelsk

Produktdetaljer

ISBN
9780241956472
Publisert
2014
Utgiver
Vendor
Penguin Books Ltd
Vekt
470 gr
Høyde
198 mm
Bredde
129 mm
Dybde
29 mm
Aldersnivå
01, G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
688

Forfatter
Child Julia
Beck Simone

Biografisk notat

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.

Mastering the Art of French Cooking, Vol.2

Child Julia Beck Simone
Heftet / 2014 / Engelsk
Child Julia Beck Simone
Heftet / 2014 / Engelsk
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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

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.
Les mer
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.
Les mer

Relaterte produkter

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

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.
Les mer
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.
Les mer

Produktdetaljer

ISBN
9780241956472
Publisert
2014
Utgiver
Vendor
Penguin Books Ltd
Vekt
470 gr
Høyde
198 mm
Bredde
129 mm
Dybde
29 mm
Aldersnivå
01, G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
688

Forfatter
Child Julia
Beck Simone

Biografisk notat

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.

Relaterte produkter