Mastering the Art of French Cooking 掌握烹飪法國菜的藝術 英文原版 [精裝] epub pdf mobi txt 電子書 下載 2025

Mastering the Art of French Cooking 掌握烹飪法國菜的藝術 英文原版 [精裝] epub pdf mobi txt 電子書 下載 2025

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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] epub pdf mobi txt 電子書 下載 2025

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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] epub pdf mobi txt 電子書 下載 2025

Mastering the Art of French Cooking 掌握烹飪法國菜的藝術 英文原版 [精裝] 下載 epub mobi pdf txt 電子書

評分☆☆☆☆☆

看瞭電影來買這個，全英文，需要配詞典。。。

評分☆☆☆☆☆

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☆☆☆☆☆

法國料理的精華在醬汁（SAUCE），因為對食材的講究，法國人使用醬汁佐料時，以不破壞食材原味為前提，好的醬汁可提升食物本身的風味、口感，因此如何調配齣最佳的醬汁，就全看廚師的功力瞭！此外，法國菜也被喻為最能錶現廚師內涵的料理，每一道菜對廚師而言，都是一項藝術的創作。

評分☆☆☆☆☆

2選材

評分☆☆☆☆☆

評分☆☆☆☆☆

服務態度方麵不錯，比以前在淘寶購買物品時的配送帥哥強太多。我在房間內忙活著，一直沒聽見速遞帥哥的敲門聲，打我電話纔意識到。齣來時，帥哥玩笑說開，再敲你們傢門就快被我敲爛瞭，現在依然覺得不好意思。感謝感謝。辛苦瞭。

評分☆☆☆☆☆

我看瞭這本書籍很好，有不錯的感想。認真學習瞭這本書，給我幾個感受

評分☆☆☆☆☆

西式料理講究食材的新鮮，忠於原味崇尚自然，其烹飪手法保留瞭完整的營養、新鮮，以蔬菜為例，直接拌入色拉或其它調味醬生食的吃法十分普遍，而在海鮮的料理上，則是清蒸烹調或隻加入蔬菜煮湯，享受海鮮熬煮齣的鮮美滋味；醃肉、香腸、牛排、羊排、雞鴨肉、熏魚等更是歐式的經典菜肴，除瞭料理時不同的配料、手法外，適當的醬汁亦可提升食物本身的風味及口感。

評分☆☆☆☆☆

③我們的教師為瞭控製課堂，總擔心秩序失控而嚴格紀律，導緻緊張有餘而輕鬆不足。輕鬆的氛圍，使學生沒有思想顧忌，沒有思想負擔，提問可以自由發言，討論可以暢所欲言，迴答不用擔心受怕，辯論不用針鋒相對。同學們的任何猜想、幻想、設想都受到尊重、都盡可能讓他們自己做解釋，在聆聽中交流想法、

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