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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.

內容簡介

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.

作者簡介

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）是美國著名廚師，作傢及電視節目主持人．她通過她的第一本烹飪書《掌握烹飪法國菜的藝術》，和隨後她的電視節目（其中最有名的為1963年首播的《法國廚師》）把法式烹飪介紹給美國大眾。

內頁插圖

Mastering the Art of French Cooking掌握烹飪法國菜的藝術 英文原版 [精裝] 下載 mobi epub pdf txt 電子書

評分☆☆☆☆☆

書的外麵要是有層泡泡墊子就好瞭，收到以後書角都被壓彎瞭，不爽。

評分☆☆☆☆☆

評分☆☆☆☆☆

書是好書 英文一般讀起來有點費力

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錶妹買的，很厚，據說很有名

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法國人甚至將飲食賦予哲學的意義，他們認為個人飲食應符閤各自教養與社會地位。法國人還將同桌共餐視為一種聯絡感情、廣交朋友的高雅樂趣和享受。有一位被稱為“世界級膳食傢”的人曾說：“感受餐桌上的就餐氣氛，就可以判斷這個國傢國民的整體個性。”看看法國人的美味佳肴以及用餐方式，不由得會讓人想起剋萊德曼手指下流淌齣來的串串音符，浪漫而雋永，讓你充分領略法式大菜散發馨香的藝術情調。

評分☆☆☆☆☆

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.

評分☆☆☆☆☆

法國人甚至將飲食賦予哲學的意義，他們認為個人飲食應符閤各自教養與社會地位。法國人還將同桌共餐視為一種聯絡感情、廣交朋友的高雅樂趣和享受。有一位被稱為“世界級膳食傢”的人曾說：“感受餐桌上的就餐氣氛，就可以判斷這個國傢國民的整體個性。”看看法國人的美味佳肴以及用餐方式，不由得會讓人想起剋萊德曼手指下流淌齣來的串串音符，浪漫而雋永，讓你充分領略法式大菜散發馨香的藝術情調。

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