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Brand: Julia Child
153,00 lei
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"This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy." (AA Gill, "The Times"). This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations. Units are imperial.
For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. This
'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetit
Powell needs something to break the monotony of her life. So, she invents a deranged assignment: She will take her mother's dog-eared copy of Julia Child's 1961 classic, Mastering the Art of French Cooking, and cook all 524 recipes in the span of just one year. The bestselling memoir that's irresist
