MasteringtheArtofFrenchCooking,Volume1 - (EPUB全文下载)

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BY JULIA CHILD AND SIMONE BECK
Mastering the Art of French Cooking (1970)VOLUME TWO
BY JULIA CHILD
The French Chef Cookbook (1968)From Julia Child’s Kitchen (1975)Julia Child & Company (1978)Julia Child & More Company (1979)The Way to Cook (1989)Cooking with Master Chefs (1993)In Julia’s Kitchen with Master Chefs (1995)Julia’s Kitchen Wisdom (2000)My Life in France, with Alex Prud’homme (2006)
BY JULIA CHILD AND JACQUES PÉPIN
Julia and Jacques Cooking at Home (1999)
BY SIMONE BECK
Simca’s Cuisine (1972)More Recipes From Simca’s Cuisine (1979)
 
Illustrations by Sidonie Coryn
THIS IS A BORZOI BOOKPUBLISHED BY ALFRED A. KNOPF
Copyright © 1961, 1983, 2001 by Alfred A. KnopfAll rights reserved under International and Pan-American Copyright Conventions. Published in the United States by Alfred A. Knopf, a division of Random House, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Distributed by Random House, Inc., New York.www.aaknopf.comKnopf, Borzoi Books, and the colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data Child, Julia. Mastering the art of French cooking.Rev. ed. of: Mastering the art of French cooking / Simone Beck, Louisette Bertholle, Julia Child.Vol. 2 by Julia Child and Simone Beck.Includes index.1. Cookery, French. I. Bertholle, Louisette. II. Beck, Simone. III. Beck, Simone. Mastering the art of French cooking. IV. Title.TX719.C454  1983  641.5944  83–48113eISBN: 978-0-307-95817-4
PUBLISHED OCTOBER 16, 1961REPRINTED FROM NEW PLATES, OCTOBER 1971THIRTY-FOURTH PRINTING (REVISED), SEPTEMBER 1983FORTIETH ANNIVERSARY HARDCOVER EDITION, OCTOBER 16, 2001TWENTY-SECOND PRINTING, JANUARY 2011FIRST FORTIETH ANNIVERSARY PAPERBACK EDITION, OCTOBER 2004THIRTEENTH PRINTING, JANUARY 2011
v3.1
TO
La Belle France
WHOSE PEASANTS, FISHERMEN, HOUSEWIVES,AND PRINCES — NOT TO MENTION HER CHEFS —THROUGH GENERATIONS OF INVENTIVE ANDLOVING CONCENTRATION HAVE CREATED ONEOF THE WORLD’S GREAT ARTS
INTRODUCTION TOTHE ANNIVERSARY EDITION
by Julia Child
WHAT WAS AMERICAN food like forty years ago when this book first appeared? It’s hard for me to remember since the “now” is so much with me. I grew up in Southern California, in a comfortable family, with a New England background since my mother was from Massachusetts. We ate in the typically middle-class WASP American way of the teens and twenties—a big prime-rib roast of beef for the traditional family Sunday lunch of twelve to fo ............

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