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- Autorius: Julia Child, Louisette Bertholle, Simone Beck
- Leidėjas: Random House LCC US
- Metai: 1991
- Puslapiai: 752
- ISBN-10: 0394721780
- ISBN-13: 9780394721781
- Formatas: 17.9 x 25.4 x 4 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Mastering the Art of French Cooking. Volume 1 + nemokamas atvežimas! | knygos.lt
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Aprašymas
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations-bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
EXTRA 15 % nuolaida su kodu: ENG15
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- Autorius: Julia Child, Louisette Bertholle, Simone Beck
- Leidėjas: Random House LCC US
- Metai: 1991
- Puslapiai: 752
- ISBN-10: 0394721780
- ISBN-13: 9780394721781
- Formatas: 17.9 x 25.4 x 4 cm, minkšti viršeliai
- Kalba: Anglų
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations-bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
Atsiliepimai