Скачать книгу (размер 1 850 Kb , формат fb2, страниц 364) Аннотация: When Julia Child arrived in Paris in 1948, a 'six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian, she spoke barely a few words of French and didn't know the first thing about cooking. 'What's a shallot?' she asked her husband Paul, as they waited for their sole meuniere during their very first lunch in France, which she was to describe later as 'the most exciting meal…
Скачать книгу (размер 3 992 Kb , формат fb2, страниц 784) Аннотация: 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…
Скачать книгу (размер 3 502 Kb , формат fb2, страниц 688) Аннотация: This title features 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, and all in imperial units for British cooks.
Скачать книгу (размер 3 298 Kb , формат fb2, страниц 648) Аннотация: The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.