Name: Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakes
ISBN: 9780375413407

Simone Beck

Louisette Bertholle

Julia Child

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakes

Mar Sil

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Mafalda

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pam a lamb

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Mastering the Art of French Cooking: Kitchen equipment.-Definitions.-Ingredients.-Measures.-Temperatures.-Cutting: chopping, slicing, dicing, and mincing.-Wines.-Soups.-Sauces.-Eggs.-Entrees and luncheon dishes.-Fish.-Poultry.-Meat.-Vegetables.-Cold buffet.-Desserts and cakes

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