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Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.

內容簡介

This is the classic cookbook, in its entirety—all 524 recipes.

"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how.

Mastering 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 because:

--it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
--it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; 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-it adapts classical techniques, wherever possible, to modern American conveniences;
--it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
--it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

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．

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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

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正版書，發貨及時，很滿意哦

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對這本書徘徊瞭良久，在圖書館抄瞭一些喜歡的菜譜之後，終於忍不住下手買瞭。在中國，一般傢庭來說，操作可能性很小，但是翻著不同於現在滿眼都是圖片的菜譜書，這本書用同事的話說“翻兩頁就想睡著瞭”。但是這正是JULIA敬業的地方，她盡可能的詳細敘說每一個步驟，可能的要點，食材的比例，每一個都是她盡心實驗無數次的後果，每一個字都是她在老式打字機上一個一個打齣來的。她帶給瞭當時貧乏的美國飲食帶來瞭法蘭西的熱情細緻。雖是一本菜譜書，但這是她在法國最美好時光的迴憶。法國人一嚮以善於吃並精於吃而聞名，法式大餐至

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希望你能越做越好，成長有你有我大傢一起來，很好的寶貝。

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老外的書做得真用心，當然也貴

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今天剛拿到手 真題還是挺滿意的 也沒有破損的情況齣現 好評一個吧

評分☆☆☆☆☆

希望你能越做越好，成長有你有我大傢一起來，很好的寶貝。

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聞名世界的法國料理，以精緻豪華的高尚品味，風靡全球饕客的胃，法國人將「吃」視為人生一大樂事，他們認為：美食不僅是一種享受，更是一種藝術。16世紀時的法國宮廷已有一套相當講究的飲食文化，法國大革命後隨著宮廷廚師的流落市井，宮廷料理開始在民間生根。

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有「白珍珠」之稱的肥鵝肝（Foie Gras） ，即一般通稱的鵝肝醬，因吃起來有如泥般的柔軟，因此被稱為「醬」。製肥鵝肝的鵝需以特彆的方式養殖，取得新鮮鵝肝後，又要花七天的時間將血管完全剃除後處理，完全手工製作，其珍貴可見一般。

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