Mastering the Art of French Cooking. Volume two
ΠΡΠΏΠΈΠ» 1 ΡΠ΅Π»ΠΎΠ²Π΅ΠΊ
This isnt just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and its 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 whod gone out there and made a difference. Her books are a triumph, and also a trophy. AA GILL, T
- ΠΠ΅ΡΠ΅ΠΏΠ»ΡΡ Π’Π²ΡΡΠ΄ΡΠΉ
- ΠΠΎΠ»-Π²ΠΎ ΡΡΡ. 651
- ΠΠ΅Ρ 1120 Π³
- ΠΠΎΠ΄ ΠΈΠ·Π΄Π°Π½ΠΈΡ 2011
ΠΡΠ·ΡΠ²Ρ
ΠΠΏΠΈΡΠ°Π½ΠΈΠ΅ ΠΈ Ρ Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈ
Mastering any art is a continuing process ... In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustrations.
- ΠΠ΅ΡΠ΅ΠΏΠ»ΡΡ Π’Π²ΡΡΠ΄ΡΠΉ
- ΠΠΎΠ»-Π²ΠΎ ΡΡΡ. 651
- ΠΠ΅Ρ 1120 Π³
- ΠΠΎΠ΄ ΠΈΠ·Π΄Π°Π½ΠΈΡ 2011
- Π Π°Π·ΠΌΠ΅ΡΡ Π² ΡΠΌ 4x16.2x24
- ID ΡΠΎΠ²Π°ΡΠ° 2872963
- ISBN 978-0-24-195340-2, 978-0-241-95340-2