Mastering the Art of French Cooking: Vol.1

av Julia Child, Simone Beck, Louisette Bertholle  (inbunden, 2011)

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Mastering the Art of French Cooking: Vol.1 (inbunden)

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  • Inbunden (hardback)
  • Språk: Engelska
  • Antal sidor: 784
  • Utg.datum: 2011-03-03
  • Förlag: Penguin Books Ltd
  • Volymtitel: Vol.1
  • Dimensioner: 240 x 160 x 45 mm
  • Vikt: 1280 g
  • Antal komponenter: 1
  • ISBN: 9780241953396

Fler böcker av författarna

Mastering the Art of French Cooking: Vol.1 (inbunden)
Mastering the Art of French Cooking, Volume 1 & 2: The Essential Cooking Classics (inbunden)
Mastering the Art of French Cooking, Volume 1 (inbunden)
My Life in France (inbunden)

Mastering the Art of French Cooking: Vol.1

Julia Child, Simone Beck m fl
Häftad
140:-

Mastering the Art of French Cooking, Volume 1 & 2: T...

Julia Child, Louisette Bertholle m fl
572:-

Mastering the Art of French Cooking, Volume 1

Julia Child, Louisette Bertholle
Häftad
179:-

My Life in France

Julia Child
Häftad
104:-

Recensioner i media

The most instructive book on fine French cooking written in the English language -- Elizabeth David This book fundamentally altered the way a basic human activity was preceived and pursued -- A. O. Scott The New York Times Has been described as being the best book about French cooking in English ... I agree -- Ambrose Heath Guardian As close to a divine text as you can get -- Matthew Fort Guardian

Bloggat om Mastering the Art of French Cooking: Vol.1

Övrig information

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California and a Smith College graduate, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit. Julia Child consequently began appearing on the television series The French Chef, which aired for many years all over the United States, and many more books and TV series ensued.

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