By the author of "Mastering the Art of French Cooking", this book presents a guide to modern home cooking. Blending the essentials of formal techniques with an understanding of the new demands for simplicity and healthiness, it is designed both to teach the beginner and to inspire the expert.By the author of "Mastering the Art of French Cooking", this book presents a guide to modern home cooking. Blending the essentials of formal techniques with an understanding of the new demands for simplicity and healthiness, it is designed both to teach the beginner and to inspire the expert.Read Less
New in new dust jacket. Sewn binding. Paper over boards. 528 p. Contains: Illustrations. Audience: General/trade. A Book of the Month Club Edition. Excellent condition pre-printed cover and jacket. Clean, unused condition throughout. Weighs approx. 5 pounds. Sent regular postal rate only. Looks new.
New. 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Sewn binding. Cloth over boards. 528 p. Contains: Illustrations.
I bought this book for my daughter before it went out of production as I thought she should have it.
Apr 14, 2011
This book is great. If you want to take the time and make really delicious food from scratch - this is the book for you!
Sep 30, 2010
Great service, great value
I was very pleased to be able to find a new version of this book to give as a gift. It was accurately described and I felt that the price was a good value.
Sep 16, 2010
wish i had this when i was younger
I like this book better than her classic on french cookery. Many of the recipes are simpler and can be made in a reasonable time with available ingredients. I especially like her method of a master recipe, then adding variations. And I like her hints on substitutions -- if you don't have this, you can use that.
But the point of the book is in the HOW to cook, not what to cook. Her section on the basic vegetables taught me a lot, and she explodes a number of modern myths. And no longer do I sauté meat without drying it (she's right). I'm not much of a baker, but now i feel confident enough to start making my own french bread and rolls. I began cooking before the advent of the food processor, and she has also convinced me it's a must, -- well almost. There goes another 200+ bucks.
In reading this, I became aware that she is really a traditionalist cook, not much into the 'nouvelle cuisine'. Definitely not a food fadist.
A good gift for a young couple -- but be careful here :).
Dec 4, 2009
A lesson in technique
You may be a good cook now but this book will show you techniques that will take you from home cook to resident chef! Many recipes look simple but if you follow the directions exactly you come out with a sublime dish. I recommend Julia's pork chops in mustard sauce.
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