{"product_id":"mastering-the-art-of-french-cooking-volume-2-a-cookbook-hardcover","title":"Mastering the Art of French Cooking, Volume 2: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Child\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe beloved sequel to the bestselling classic, \u003ci\u003eMastering the Art of French Cooking, Volume II \u003c\/i\u003epresents more fantastic step-by-step French recipes for home cooks. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWorking from the principle that \"mastering any art is a continuing process,\" Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. \u003cp\u003e\u003c\/p\u003eThey have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the 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. \u003cp\u003e\u003c\/p\u003eFrom French bread to salted goose, from peasant \u003ci\u003erago ts\u003c\/i\u003e to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eRevised edition of the classic cookbook, originally published in 1961.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eMastering 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJulia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e (1961). In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSimone (\"Simca\") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world's supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalèche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L'École des Trois Gourmandes, and began the collaboration that produced the several volumes of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e. She died in 1991.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 648\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.65 x 10.26 x 7.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 12, 1970\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44428590645350,"sku":"9780394401522","price":74.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/cXRJTDZzT3JSWDU1Vk5wV0FpMUdJZz09.webp?v=1770227499","url":"https:\/\/infinitylightwa.com\/products\/mastering-the-art-of-french-cooking-volume-2-a-cookbook-hardcover","provider":"Infinity Light","version":"1.0","type":"link"}