Mastering the Art of French Cooking 掌握烹饪法国菜的艺术 英文原版 [精装] pdf epub mobi txt 电子书 下载 2025

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Julia Child（茱莉亚·查尔德），Louisette Bertholle（路易赛特·贝尔托勒），Simone Beck（西蒙娜·贝克） 著

出版社： Knopf Group

ISBN：9780375413407

商品编码：19041560

包装：精装

出版时间：2001-10-16

用纸：胶版纸

页数：752

正文语种：英文

商品尺寸：18.8x4.06x25.65cm;1.45kg

编辑推荐

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.

内容简介

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.

作者简介

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）是美国著名厨师，作家及电视节目主持人．她通过她的第一本烹饪书《掌握烹饪法国菜的艺术》，和随后她的电视节目（其中最有名的为1963年首播的《法国厨师》）把法式烹饪介绍给美国大众．

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好像京东的美剧日剧DVD比较少是吧，找自己想要的没找到呢，希望以后能找到，辛苦了，谢谢。

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插图很少 全英语 需要对烹饪感兴趣有一定英语基础的人阅读

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法国料理的精华在酱汁（SAUCE），因为对食材的讲究，法国人使用酱汁佐料时，以不破坏食材原味为前提，好的酱汁可提升食物本身的风味、口感，因此如何调配出最佳的酱汁，就全看厨师的功力了！此外，法国菜也被喻为最能表现厨师内涵的料理，每一道菜对厨师而言，都是一项艺术的创作。

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2选材

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很棒的一本书，内容很详细也很适合学英语

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闻名世界的法国料理，以精致豪华的高尚品味，风靡全球饕客的胃，法国人将「吃」视为人生一大乐事，他们认为：美食不仅是一种享受，更是一种艺术。16世纪时的法国宫廷已有一套相当讲究的饮食文化，法国大革命后随着宫廷厨师的流落市井，宫廷料理开始在民间生根。

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服务态度方面不错，比以前在淘宝购买物品时的配送帅哥强太多。我在房间内忙活着，一直没听见速递帅哥的敲门声，打我电话才意识到。出来时，帅哥玩笑说开，再敲你们家门就快被我敲烂了，现在依然觉得不好意思。感谢感谢。辛苦了。

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有「白珍珠」之称的肥鹅肝（Foie Gras） ，即一般通称的鹅肝酱，因吃起来有如泥般的柔软，因此被称为「酱」。制肥鹅肝的鹅需以特别的方式养殖，取得新鲜鹅肝后，又要花七天的时间将血管完全剃除后处理，完全手工制作，其珍贵可见一般。

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书的印刷非常好，很喜欢