掌握法国菜的艺术 第一二集 英版 Julia Child Mastering the Art of French Cooking Volumes 1

Mastering the Art of French Cooking

Volumes 1 & 2

《掌握烹饪法国菜的艺术》

60年代开始改变美国人饮食的传奇

“法国菜菜普”

畅销全球半个世纪

大师级大厨朱莉亚不藏私的烹饪经验

无数餐厅主厨奉为圭臬的教科书、传家宝

本书的三位作者美国朱莉亚·查尔德、法国路易丝塔·波索尔、法国熙梦·贝克都曾师从多位知名法国主厨。1951年，她们在巴黎开设了自己的烹饪学校。这本书也正是在这一时期初具雏形。直至1959年，这个大部头终告完成。出版过程大费周章，原本合作的出版社无法接受这样一部「百科全书」，几经磨难，终于在1961年出版。一经出版便获广泛称赞，50多年来不断加印，畅销至今。

本书旨在传达法国菜的经典做法，针对家庭主妇，清晰明了，上手简易，同时又严谨专业，对细节的要求一丝不苟。

从各种汤底酱汁，到传统风味、地方菜色都有，涵盖度既深且广。在各种人工添加物、化学食品、工业调料包无所不在的今日，更显得这些传统做法的可贵。

茱莉亚·查尔德（Julia Child） 

美国的美食女王，她撰写的烹饪食谱被美国人誉为“厨房的圣经”。1912年出生的茱莉亚，是个土生土长的美国人，衣食无忧，直到37岁之前，她还是个蹩脚的厨房“菜鸟”。直到遇到她的丈夫，爱好美食的外交官，茱莉亚开始学习烹饪，并立志成为美食家，在不断的质疑和挫折中，终于出版了自己的书《掌握烹饪法国菜的艺术》。

茱莉亚·查尔德的一生如同一道盛宴，感兴趣的朋友Feekr推荐你去看一部关于她的电影《朱莉与茱莉亚》。

她说，“学习烹饪的方法就是，尝试新的菜谱，从错误中学习，不要害怕，重要的是，要乐在其中！”

Volume One is the classic cookbook

in its entirety—524 recipes

“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 nearly fifty 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. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

Volume Two is the sequel to the great cooking classic

with 257 additional recipes

Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.

Bon appétit!

Format:Hardback 784 688 pages
Publisher:Penguin Books Ltd
Imprint:Penguin Books Ltd
Published:3 Mar 2011
Classifications:France, National & regional cuisine
Readership:General (US: Trade)
Weight:2384g
Dimensions:234 x 175 x 90 (mm)