Mastering the Art of French Cooking, Vol. 2：A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas英文原版

图书标准信息

• 作者 Julia Child 著
• 出版社 Random House US
• 出版时间 1983-09
• 版次 1
• ISBN 9780394721774
• 定价 281.00元
• 装帧 平装
• 开本 16开
• 纸张 胶版纸
• 页数 648页
• 正文语种 英语

【内容简介】

ThesequeltotheclassicMasteringtheArtofFrenchCooking
Here,fromJuliaChildandSimoneBeck,isthesequeltothecookingclassicthathasinspiredawholeAmericangenerationtonewstandardsofculinarytasteandartistry.Ontheprinciplethat“masteringanyartisacontinuingprocess,”theycontinued,duringtheyearssincethepublicationofthenow-celebratedVolumeOne,tosearchoutandsamplenewrecipesamongtheclassicdishesandregionalspecialtiesofFrance—cooking,conferring,tasting,revising,perfecting.Outoftheirdiscoveriestheyhavemade,forVolumeTwo,abrilliantselectionofpreciselythoserecipesthatwillnotonlyaddtotherepertorybutwill,aboveall,bringthereadertoayethigherlevelofmasteringtheartofFrenchcooking.
ThissecondvolumeenablesAmericans,workingwithAmericaningredients,inAmericankitchens,toachievethoseincomparableflavorsandaromasthatbringuparushofmemories—oflunchatacountryinninProvence,ofaneveningatagreatParisrestaurant,oftheessentialcookingofFrance.
Amongitsmanytreasures:
•thefirstauthentic,successfulrecipeeverdevisedformakingrealFrenchbread—thelong,crunchy,yeasty,goldenloafthatislikenootherbreadintextureandflavor—withAmericanall-purposeflourandinanAmericanhomeoven;
•soupsfromthegarden,chowdersandbisquesfromthesea—includinggreatfishstewsfromProvence,Normandy,andBurgundy;
•meatsfromcountrykitchenstohautecuisine,inmasterrecipesthatdemonstratethespecialartofFrenchmeatcookery;
•chickenspoached(thirteenways)andsauced;
•vegetablesalluringlycombinedandrestoredtoaplaceofhonoronthemenu;
•alavisharrayofdesserts,fromthedeceptivelysimpletotheabsolutelysplendid.

ButperhapsthemostremarkableachievementofthisvolumeisthatitwillmakeAmericansactuallymoreexpertthantheirFrenchcontemporariesintwosupremeareasofcookery:bakingandcharcuterie.
InFranceonecanturntothelocalbakeryforfreshandexpertlybakedbread,ortoneighborhoodcharcuterieforpâ;tésandterrinesandsausages.Here,mostofushavenochoicebuttocreatethemforourselves.
Andinthisbook,thankstotheingenuityanduntiringexperimentationofMesdamesChildandBeck,wearegiveninstructionssoclear,socarefullytested,thatnowanyAmericancookcanmakespecialtiesthathavehithertobeenobtainableonlyfromFrance’sprofessionalchefsandbakers.
WiththepublicationofVolumeTwo,onecanselectfromawholenewrangeofdishes,fromtheFrenchbreadtoasaltedgoose,frompeasantragoûtstoroyalNapoleons.Eachofthenewmasterrecipesisworkedout,stepbyinfalliblestep,withthedetail,exactness,andclaritythatarethesoulofMasteringtheArtofFrenchCooking.Andthemanydrawings—fivetimesasmanyasinVolumeOne—aredemonstrationsinthemselves,makingthealreadyclearinstructionsdoublyclear.
MorethanamillionAmericanfamiliesnowownVolumeOne.Forthemand,infact,forallwhowouldmastertheartofFrenchcooking,JuliaChildandSimoneBeckopenupnewworldsofexpertiseandgoodeating.Bonappétit!,

【作者简介】

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