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
