Customer Reviews
Mastering the Art of French Cooking - Vol. 1 :
"Anyone can cook in the French manner
anywhere," wrote Mesdames Beck, Bertholle, and
Child, "with the right instruction." And here
is the book that, for forty years, has been teaching
Americans how. "Mastering the Art of French
Cooking is for both seasoned cooks and beginners who
love good food and long to reproduce at home the savory
delights of the classic cuisine, from the historic
Gallic masterpieces to the seemingly artless perfection
of a dish of spring-green peas. This beautiful book,
with more than one hundred instructive illustrations, is
revolutionary in its approach because: - It leads the
cook infallibly from the buying and handling of raw
ingredients, through each essential step of a recipe, to
the final creation of a delicate confection. - It breaks
down the classic cuisine into a logical sequence of
themes and variations rather than presenting an endless
and diffuse catalogue of recipes; the focus is on key
recipes that form the backbone of French cookery and
lend themselves to an infinite number of
elaborations--bound to increase anyone's culinary
repertoire. - It adapts classical techniques, wherever
possible, to modern American conveniences. - It shows
Americans how to buy products, from any supermarket in
the U.S.A., that reproduce the exact taste and texture
of the French ingredients: equivalent meat cuts, for
example; the right beans for a cassoulet; the
appropriate fish and shellfish for a bouillabaisse. - It
offers suggestions for just the right accompaniment to
each dish, including proper wines. Since there has
never been a book as instructive and as workable as
"Mastering the Art of French Cooking, the
techniques learned here can beapplied to recipes in all
other French cookbooks, making them infinitely more usable.
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Average Customer Rating: |
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5 out of 5
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1 of 1 (100%) customers would recommend this product to a friend. |
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