Mastering the Art of French Cooking Volumes 1 & 2 (Two Volume Slipcase)

July 31, 2019 - Comment

HardCover. Pub Date :2011-01-01 Pages: 1300 Language: English Publisher: Particular Books This is the bestselling classic guide to French cooking with over 1000 clear authentic and delicious recipes for every key French dish from Boeuf Bourguignon to the perfect croissant. And now to celebrate its 50th anniversary Penguin have reset and redesigned the text and

HardCover. Pub Date :2011-01-01 Pages: 1300 Language: English Publisher: Particular Books This is the bestselling classic guide to French cooking with over 1000 clear authentic and delicious recipes for every key French dish from Boeuf Bourguignon to the perfect croissant. And now to celebrate its 50th anniversary Penguin have reset and redesigned the text and there is a special anniversary introduction from Julia Child. Published in time for Mothers Day. this boxset with its two beautiful hardback volumes will become the essential ingredient for any cultivated kitchen.

Comments

Anonymous says:

Steep Learning Curve – Part 1 Saw Julia Child on TV. Definitely a step up from Delia – it’s quite scary – I’ve already learned one or two things and I’m 54!!! Don’t expect colour pictures of the finished dishes! Pictures are for wimps! Trust that these recipes have actually been made over and over and perfected, unlike a lot of “recipes” you find around that someone just thought up one day and bunged down on paper, getting quantities wrong and leaving out crucial steps in the Method. You won’t find that.

Anonymous says:

I would head people’s advice about buying the hardback cover … I would head people’s advice about buying the hardback cover and spending a little more, difficult to read on the paper back version and you have to man handle it more in able to keep open when cooking.

Anonymous says:

The best cookbook I’ve read The best cookbook I’ve read. It has become our reference manual for nearly all elementary cooking techniques. The clarity in writing and exposition of multi-step and multi-stage recipes is superb, and you can’t fail to make excellent hollandaise sauce or mayonnaise with these instructions. The occasional sprinkling of humour is also greatly appreciated.

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