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? the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
? soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
? meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
? chickens poached (thirteen ways) and sauced;
? vegetables alluringly combined and restored to a place of honor on the menu;
? a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But 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 patés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.

And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers.

内容简介

The sequel to the classic Mastering the Art of French Cooking

Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, 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 have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.

This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

作者简介

Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

　　Julia Child（1912－2004）是美国著名厨师，作家及电视节目主持人．她通过她的第一本烹饪书《掌握烹饪法国菜的艺术》，和随后她的电视节目（其中最有名的为1963年首播的《法国厨师》）把法式烹饪介绍给美国大众。

内页插图

Mastering the Art of French Cooking掌握烹饪法国菜的艺术 英文原版 [精装] 电子书 下载 mobi epub pdf txt

评分☆☆☆☆☆

The more I read other cooking authorities' writing, the more I respect the work of Julia Child and company. Observations on technique that went right over my head two years ago are now revealed as signs of a deep insight into cooking technique.

评分☆☆☆☆☆

纸质内容没话说，但是内容不是给初学者的，需要有一定功底的人看

评分☆☆☆☆☆

极其不满

评分☆☆☆☆☆

虽然是全英文版，因为时代的关系，图片很少，都是手绘的简单说明。但是确实比较详尽。想收另外一册。

评分☆☆☆☆☆

评分☆☆☆☆☆

虽然是全英文版，因为时代的关系，图片很少，都是手绘的简单说明。但是确实比较详尽。想收另外一册。

评分☆☆☆☆☆

A true classic with both simple and advanced techniques. A superb introduction for someone who is just beginning an interest in food.

评分☆☆☆☆☆

看了“美味关系”那部电影，就深深被Julia所吸引，这本书买来不一定能做很多菜，但却可以感受到作者热爱生活的那种精神。

评分☆☆☆☆☆

一个人寂寞的时候静静地阅读，然后尝试着学做一下，会少却很多忧伤。值得推荐购买的。

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