法国厨神厨神茱莉亚·查尔德：掌握法式烹饪艺术 卷二 Mastering the Art of French Cooking Vol.2

基本信息

Format: Hardback| 688 pages  

Dimensions: 162x 240x 44mm| 1,135g  

Publication date: 22 Jun 2011 

Publisher: Penguin Books Ltd  

Publication City/Country: London, United Kingdom 

Language: English 

ISBN10: 0241953405 

ISBN13: 9780241953402 

页面参数仅供参考，具体以实物为准

书籍简介

这不是普通的烹饪书。它是《掌握法式烹饪艺术》，出版于1961年，这本书是一个声明，不是烹饪的意图，而是一种愿望，一种对某种美好生活的承诺，一种世界观；一个意味着品味和胃口以及一点je ne sais quoi的祭祀物品。茱莉亚查尔德就像Amelia Earhart或Eleanor Roosevelt一样：她是一个走出去并有所作为的英雄。

她的书是一种胜利，也是一种奖杯。AA GILL，《泰晤士报》“掌握任何艺术都是一个持续的过程......” 在这本书中，茱莉亚查尔德和Simone Beck帮助各地的厨师掌握了全部的经典法式菜肴剧目。他们的食谱涵盖了花园里的汤和海里的浓汤、普罗旺斯和诺曼底的知名炖鱼、乳猪和烤肉、法棍和羊角面包，以及大量的甜点和小甜点，所有这些都配有清晰的步骤说明和458幅插图。

'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference.

Her books are a triumph, and also a trophy.' AA GILL, The Times'Mastering any art is a continuing process ...' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.

作者简介

茱莉亚查尔德在美国掀起了一场烹饪革命，这本食谱开启了她的职业生涯。茱莉亚查尔德是加利福尼亚人，毕业于史密斯学院，曾在巴黎知名的蓝带餐厅学习，并在多位杰出的法国大厨手下工作。1951年，她在巴黎创办了自己的烹饪学校L'Ecole des Trois Gourmandes，与Simone Beck和Louisette Bertholle合作，三个女人开始编纂这本烹饪书。《掌握法式烹饪艺术》于1961年出版，并一举成名。茱莉亚查尔德因此开始出现在电视系列节目《法国大厨》中，该节目在美国各地播出多年，随后又有许多书籍和电视系列节目。

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.