Mastering the Art of French Cooking
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This beautiful book, with more than one hundred 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...
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This beautiful book, with more than one hundred 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 U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish 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.
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