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“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 more than 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 100 instructive illustrations, is revolutionary in its approach because:
This is the classic cookbook, in its entirety—all 524 recipes.
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Previews available in: English
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Mastering the art of French cooking
1987, Penguin, Penguin Books
in English
0140467874 9780140467871
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Mastering the Art of French Cooking
09/01/1983, Alfred A. Knopf
Paperback
in English
0394721780 9780394721781
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Book Details
Edition Notes
Originally published: New York: Knopf, 1961.
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- Created September 21, 2008
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October 4, 2010 | Edited by Laurel Bellon | merge authors |
December 15, 2009 | Edited by WorkBot | link works |
September 21, 2008 | Created by ImportBot | Imported from Talis record |